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MICROORGANISMS, SPICES AND FOOD
SAFETY: THE WONDERFUL
THREE-FOLD CORD
An inaugural lecture delivered
at the University of Ibadan
on Thursday, 30 July, 2015
By
GABRIEL OLANIRAN ADEGOKE
Professor of Food Microbiology and Food Safety,
Faculty of Technology,
University of Ibadan,
Ibadan, Nigeria.
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Ibadan University Press
Publishing House
University of Ibadan
Ibadan, Nigeria.
© University of Ibadan, 2015
Ibadan, Nigeria
First Published 2015
All Rights Reserved
ISBN: 978 - 978 - 8456 - 85 - 8
Printed by: Ibadan University Printery
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The Vice-Chancellor, Deputy Vice-Chancellor (Administra-
tion), Deputy Vice-Chancellor (Academic), The Registrar and
other Principal Officers, Provost of the College of Medicine,
Dean of the Faculty of Technology, Deans of other Faculties
and Postgraduate School, Dean of Students, Distinguished
Ladies and Gentlemen.
Preamble
I give God the unalloyed glory, thanks and adoration for
making it possible for me to deliver this inaugural lecture on
behalf of the Faculty of Technology. Were it not for God, I
am one of the least of those who can be called to stand before
this august audience doing what I consider as a great feat. I
am particularly grateful to God and I am rest assured that one
does not have to be great to start in life but one has to start to
be great in life.
Mr.Vice-Chancellor, it is indeed gratifying to recall that I
am delivering the fourth inaugural lecture from the
Department of Food Technology, the first having been
delivered by Professor A.O. Olorunda in 1986, the second by
Professor J.O. Akingbala in 1993 and the third by Professor
O.c. Aworh in 1994. Certainly it is not by might, power but
the Spirit of God that empowered me to have got relevant
experience encompassing the wonderful three-fold cord:
Micro-organisms, Spices and Food Safety hence, the title of
my lecture will center on the relationship within the cord
particularly recalling the recent scourges of microbial
infections in the country.
Microorganisms occupy a world of their own as they can
be found associated with man, animals plants, soil, birds,
insects, fishes, reptiles, atmosphere so it is safe to say "the
good, the bad and the ugly" of microorganisms particularly
when one thinks of the roles of microorganisms in food
production, (the good) diseases and death (the bad), physical
discomforts and ugly appearances (the ugly). A typical
bacterial cell is illustrated in figure 1.
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Fig. 1: An example of a bacterial cell.
There are several divisions within the subject, microbiology
for example: there are:
(1) Medical Microbiology
(2) Veterinary Microbiology
(3) Food Microbiology
(4) Soil Microbiology
(5) Environmental Microbiology
(6) Industrial (Applied) Microbiology etc.
Spices are plants/materials (mostly aromatic) used for
flavouring foods generally. Spices can be used to preserve
foods and even treat some diseases of man and animals.
Examples of spices are: Chile pepper, African cardamom,
nutmeg, garlic, ginger, turmeric, clove (figs. 2, 3). Spices are
also of economic importance nationally.
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Tunnanc Sage Rosemary
Ethiopian """"",r Bastera<l mo>iegueta
Alligator pepper Crnli pepper
Fig. 2: Different types of spices.
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Fig. 3: Aframomum danielli plant.
Food safety is an important branch of Public Health and Food
Microbiology and it has been defined as all those hazards
whether chronic or acute that may make food injurious to the
health of the consumer (FAO/WHO 2003). Considerable
attention is now being focused on this branch of food
microbiology.
Mr. Vice-Chancellor, Sir, distinguished ladies and gentle-
men, I am sincerely delighted to present today some of my
research findings which encompass microorganisms of public
health importance, spices particularly the under-utilized ones
with potential bioactivities and food safety, a core health
issue that affects all and sundry.
Introduction
Microorganisms are "very small organisms" which cannot
easily be seen with the naked eyes, and they have been
around from time immemorial. The science of microbiology
can be traced to the development of a relatively crude
microscope by an Englishman, Robert Hooke in 1665, who
reported that life's smallest structural units as "little boxes" or
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"cells". Thereafter, the development of microbiology was
interesting for example; Pasteur in 1857 and 1864 has to this
credit the phenomenon referred to today as fermentation and
pasteurization respectively. The Germ theory (Koch's
postulate) of disease is credited to Robert Koch. In 1920s, the
first antibiotic was accidentally/fortunately discovered by
Alexander Fleming. The Scottish physician and bacteriologist
was almost throwing away some culture plates when he noted
that a contaminating mould had produced some clearing zone
around some normal bacterial colonies. The mould was later
identified as Penicillium notatum and subsequently also
renamed Penicillium chrysogenum. In 1928, Fleming named
the antibiotic -penicillin. In 1953, Watson and Crick
discovered DNA structure and thereafter there have been
notable discoveries and Nobel Prize winners in Microbiology.
It is my fervent prayer, Mr. Vice-Chancellor, Sir, that shortly
Nigeria will produce another Nobel laureate, this time in
Microbiology.
Beneficial and Non-beneficial Microorganisms
Microorganisms can be beneficial and non-beneficial to
human beings.
Beneficial organisms:
l. Sources of food for example, fungi (Mushrooms)-
2. Fermentation processes: epiphytic microflora
essential for the production of wines, ogi and garri;
Lactic acid bacteria essential for yoghurt and cheese;
some yeasts are important in beer production.
3. Production of antimicrobial agents.
Antimicrobial agents are associated with:
(a) Microorganisms
(b) Spices and plants
(c) Birds, mammals and amphibians.
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Microorganisms are not the only living cells
producing antimicrobial agents. Antimicrobial agents
(peptides) are found in plants, birds and mammals.
With respect to birds, amphibians and mammals,
their antimicrobial peptides have about 100 or less
amino acids which carry positive electrical charge
(cationic peptides) which enable them to disrupt
microbial membranes that are rich in phospholipids
which have a negative anionic charge (Tortora et al.
2010).
4. Production of Enzymes: With improved bio-
technological processes, microorganisms are now,
able to produce enzymes which were formerly
produced by animals and often in an impure form.
Some microorganisms producing useful enzymes are
Bacillus licheniformis, B. subtilis (a - amylase),
Bacillus coagulans (glucose isome-rase), Aspergillus
niger; A. oryzae (lactase) etc. (Adegoke 2004).
5. Production of Acids and Alcohols: Lactobacillus
lactis and L. delbrueckii are used for industrial
production of lactic acid while Aspergillus niger is
used for industrial production of lactic acid. Yeasts
are important in the production of ethyl alcohol.
Non-beneficial Microorganisms
Pathogenic microorganisms are known to cause diseases in
man, animals and plants. For example, Mr. Vice-Chancellor
Sir, Escherichia coli strains can exchange genes with other
strains or even other bacteria via bacteriophage (or bacterial
virus), conjugation or naked uptake of DNA and this can lead
to acquisition of new virulent strains. This was the case in
E.coli 0104: H4 outbreak in Germany in 2011. It is on record
that in this outbreak in Germany, a less harmful strain of
E.coli acquired gene for the production of shiga toxin from a
shiga-toxin producing E.coli leading to about 3,900 infections
and 53 deaths (wwwfoodsafety.com accessed on 16/1212014).
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Mr. Vice-Chancellor, Sir, distinguished ladies arid gentle-
men, it is pertinent to note that while there are pathogens like
Escherichia coli, Staphylococcus aureus, Salmonella Typhi,
Salmonella Enteriditis, Listeria monocytogenes :and others'
that are important in food matrices, human and animal health,
Escherichia coli on its own has been a::'~""'!3.tedwith several
foodborne outbreaks all over the world. Escherichia was
named after Theodor Escherich, a German peaiatrician who
discovered the organism in 1885. It must be noted that not all
strains of E.coli are harmful to humans as some strains' are
beneficial to humans in that they help in synthesizing
vitamins Band K complex-thus assisting the gut. Mr. Vice-
Chancellor, Sir, it takes only 40 hours for E. coli to'
completely colonize the gut of a new born baby. Interestingly,
E. coli has been associated with eleven very prestigious
Nobel prizes which involved:
(1) Understanding of DNA replication
(2) Genetic code
(3) Restriction enzymes
(4) Genetic engineering
The recent outbreaks of Ebola virus (EBV) infections and
cholera in Nigeria and some West African countries are
classical examples of the non-beneficial effects of
microorganisms in addition to cases of tuberculosis, food
poisoning and food intoxications. Mr. Vice-Chancellor, Sir, it
is unfortunate to note that people with Parkinson's disease
have been found to have different micro-biota in their
intestines than their healthy counterparts
(www.nutringredients.com accessed on 16/12/2014).
Spices and their Uses
The interactions between man and plants are very interesting.
God in His infinite mercies has already given man divine
control over animals, birds and plants (Genesis 129). In an age
of advanced technology of nano particles, nano probes, bio-
fortifications, development of nutritionally enhanced foods,
development of transgenic 'golden rice', oils that have
reduced levels of undesirable fatty acids and availability of
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genetically engineered potato, are some examples of
interactions between man, plants and microorganisms. The
importance of plants to mankind cannot be overemphasized.
Of considerable importance to my collaborators and me are
spices. Spices are food supplements or food products which
have been used not only as flavouring and colouring agents
but also as food preservatives and herbs in folk medicines for
thousands of years in Africa, Asia and other parts of the
world (Srinivasan 2005). Furthermore, spices and herbs have
been used as food and to treat ailments by humans. Thus
spices like saffron, a food colorant; turmeric, a yellow-
coloured spice; tea-either green or black-and flax seed do
contain some components which provide significant
protection against cancer (Lai and Roy 2004).
Mr. Vice-Chancellor, Sir, the usefulness of spices
(whether indigenous or exotic) are inter alia:
(1) Potential contribution to national economy. India is a
good example of a country where spices have
contributed significantly to the national economic
development (Vasundhara et al. 2008). It is therefore
noteworthy when Fasoyiro (2014) opined that Africa
must recognize the vast opportunities offered by
spices and tap them for a better economic future by
adding value to spices at the production, processing
and marketing levels.
(2) Contribution to daily antioxidant intake in most diets
especially in dietary culture where spices are used as
whole meal (Carlsen et al. 2010).
(3) Prevention of oxidative stress both in vivo and in
vitro (Wojdylo et al. 2007; Oboh et al. 2012).
(4) Good sources of phenolic compounds with superior
antioxidant capacity (Pellegrini et al. 2006; Carlsen et
al. 2010).
(5) Possession of good flavouring properties.
Mr. Vice-Chancellor, Sir, without spices, I am not sure if
we could have got pepper soup, usewu, suya, dodo Ikire etc.!
And we would not have been saying "emi ti 0 je ata, emi
yeepere ni".
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Whole spices may releasrefil3.M0ur-t(i)(,)l&lowly,but ground
spices release their flavour , more- readHly (Dziezak 1989).
The contributions of essential' oils- ami' oleoresins to the
flavouring characteristics of spices (Farrell 1990) cannot be
over emphasized. At this junenme Mr. Vice-Chancellor, Sir,
one may ask "why are spices having the aforementioned
potentials? One clear way of answering is that spices have
powerful phytochemicals. Phytochernicals are chemicals
present in the leaves, stems, roots, fiI'mwers, fruits and seeds of
plants' organs. Examples of phytochemicals are saponins,
alkaloids, terpenes, steroids, coumarins, flavonoids, phenolic
acid etc.
It is interesting to note that when phytochemicals with
biological activities are consumed in foods some beneficial
therapeutic effects can be noticed (Dorman et aJ. 2004; Shan
et al. 2005).
Antioxidants in Biological Systems
Antioxidants are of interest to the food industry because
antioxidants prevent rancidity (Lolliger 1991); antioxidants
are also of interest to biologists and clinicians because they
may help to protect the human body against damage by
reactive oxygen species (ROS). Reactive oxygen species is a
collective term which includes oxygen radicals and several
non-radical oxidizing agents like hypoclorous acid and ozone
(Halliwell et al. 1995). In biological systems, lipid peroxi-
dation can occur mainly in bio-membranes where the content
of unsaturated fatty acids is relatively high. Lipid peroxi-
dation is a very complicated chemical and biological reaction
involving free radicals, oxygen, metal ions and' 01lher factors
(Jadhar et aJ. 1996).
Interestingly, in line with reactions that OCCUI! in foods,
peroxidation can also cause changes in the humam fu@d~.In
the. human body, where oxidation takes plIaCl:'€,ilt! is, a
metabolic process which leads to energy pli@cil'uCl:ti@TJ
necessary fon essentiaf ceU activities. This normah I1llletJaID-@lliisw
of oxygen in livingcells however leads to the unav@E<fu:fule
production of oxygen-derived free radicals anell according' t@,
MC:<CIlJ£d' (1994), production of these faee namcaills, us
appreaimately equivalent to a car's exhalllS-11iiIemwgssions that
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result from incomplete combustion of fuel. Mr. Vice-
Chancellor, Sir, some clinical conditions in which oxygen
free radicals are thought to be involved (Aruoma 1994) are
listed below:
Parkinson's disease
Neurotoxins
Vitanlin E deficiency
Hypertensive cerebrovascular injuxy
Eye
Phottc reUnopatby
Ocular haernorrhage
Cataractogenesis
Hcart;_d cardiovascular ayatc::D1
Atherosclerosis
Kicluey
Arniooglycoside nephrotoxlcU¥
Autoinunune nephrotic syndronllCs
G_bo-in.teatinal tract
Oral iron poisoning
Endotoxin liver injury
FFA-induced pancreatis
~emc
Ir_ overl_d
Nutritional deficiencies (K~hiorkor)
nuuassaexnia.
Red blood ceo.
Malaria.
Protophorphyrin photo-oxidation.
Bronchopuhnonary dysplasia.
Bleomycin toxicity
Oxidant pollutants (ozone, SO,., NO')
bchae~adoA
Stroke/ rnyoca.rd1a.l tnfarcUon
Organ. transplantation
Source: Aruoma (1994)
FFA: Free fatty acids
(Skin injury due to solar radiation, porphyria, contact dermatitis and photosensitizers may
also involve free radical mechanisms)
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Mr. Vice-Chancellor, Sir, distinguished ladies and gentlemen,
we,have some relief with respect to these oxygen free radicals
because when reactive oxygen species are generated in living
systems, several natural antioxidant systems also come into
play through up -regulating expression of genes encoding
superoxide dismutase (SOD), catalase or glutathione
peroxidase (Halliwell 1990; Aruoma 1994). Furthermore,
phenolic compounds in spices can also inhibit formation of
hydroxyl radicals (Pulla Reddy and Lokesh 1994).
Mycotoxins
In addition to oxygen free radicals, Mr. Vice-Chancellor, Sir,
the human population worldwide still face the challenges
posed by mycotoxins.The importance of mycotoxins cannot
be overemphasized because food losses may be due to
mycotoxins and mycotoxins have some adverse effects on
human and =- =-: health with economic implications (Bhat
and Vashanti 1999). According to the World Health
Organization (WHO 1999a), up to 25% of the world's food
crops were estimated to be significantly contaminated with
mycotoxins.
Mycotoxins are acutely toxic, carcinogenic, mutagenic,
teratogenic and estrogenic secondary metabolites of moulds
and are produced on several commodities. Because of the
toxic effects of mycotoxins and their high stability to heat
treatment, the presence of mycotoxins in foods and feeds is
potentially hazardous to the health of both humans and
animals (pittet 2001). Mr. Vice-Chancellor, Sir, ladies and
gentlemen, it appears that as at today, mycotoxins have
plagued mankind since the beginning of organized crop
production. For example, according to Schoental (1984),
ergotism was discussed in the Old Testament of the Bible and
there are strong evidences that ergot alkaloids and Fusarium
mycotoxins played a role in diseases from medieval Europe
through to America's colonial times (Matossian 1989). The
mysterious deaths of archaeologists after opening some
Egyptian tombs have been linked to inhalation of mycotoxins
particularly ochratoxin A which could have been responsible
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for .a ssenies of acute ,rtemil flriiilme iinoidents (Di Paolo et al.
1993). Mycotoxins .are m(!1tCUl!}lltrFldtlUi7§ecgeographical barriers
for example un JMl8:B un iMLilaffi8ia.dmimg .the Chinese Festival
of the Nine lErnp,e:K(1()GfiC!lM-~, ,allil:alID~nsin a type of noodle
were strongly impilicllte,dLa:s tt'rhe«iausative agent in the <deaths
of 13 children fiiltIDIiltIh1e 4~ wii:atilms,aIlfected (Chao ,et al.
1991).
According to f~dlcw<dke ~~Q}ID4J),,there are over 300
mycotoxins that Iha\{C lheen iismlateo and characterized and
examples are aflatexias, ®.dliImttID,}Qidnes,oxynivalenol, zeara-
lenone, fumonisin, ;trJiidhroM.uene:s.,.alternariol etc. lliJi'lSeveral
African countries, ;aflhtt:ID~iII£Ihaw.e lbeen given \OJlill~illlerable
attention. Kurtzmauert ,aI. ((1l~877)m) ;s;s~IDriiattehde If)R(!lfludtionof
aflatoxins pcimanil~ tt0 dd\'jp1J'lgillluuJfia:ultS, A. parasiticus and
A.nomius. "Fher~ <ale [emr lmam nexins 'produced by
Aspergillus species .anfl tthe ttmiins lhaM.ebeen (fliwided into B
.and G grcups \(JBll,,~,(Gin ;andi(~)).nnaddition to A.flavus, A.
ipanasiticus .and ,j,l. nroniius; alfi1at(i)~i1l£can be produced by
Aspergillus ttoJX!waiius 'anflL2i.llJarmiw.dlBliotigens on crops like
com, peanuts, (lliiltton eBfu <anfl«r!dlrfee[beans. The importance
.of aflatoxins \:h{t(mmes eal -wheniit lis known that aflatoxin
.contaminatien.efmereals lhasbeen linked with cancer cases in
Africa (Oettle 1964).
Aflatoxin «ientaminatien ®f (Oli.~pslike peanuts, .oenn and
cottonseed-dces ollounoUFin.,g,a(ltiv.e growth of the plant in the
field (Moss 1989) although iinitially aflatoxin ',G.IDntamination
was considered to be a post-harvest problem of lFl00Ily stored
commodities. Contamination of agricultural commodities by
aflatoxins is very difficult to contrdlin the field because of
climatic conditions like relative humidity and temperature.
Moss \(tt9'!>l1)) .also meted that soil moisture, drought stress,
insectcdamage.andrmineral nutritive deficiencies as important
factors that -affect .aflatoxin contamination of crops that may
appear undamaged.lliIowever, the highest levels of aflatoxins
contamination of crops are generally associated with
postharvest growth of moulds of the genus Aspergillus on
poorly stored commodities.
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Mr. Vice-Chancellor, Sir, ladies and gentlemen it must be
noted that a significant human exposure to aflatoxins can
arise where undefined vegetable oils like groundnut oil are
traditionally used for domestic consumption (Waghray and
Reddy 1995). In the field, the following crops may be
resistant or only moderately susceptible to aflatoxin
contamination-soybeans, beans, cassava, sorghum, millet,
wheat and rice. Cocoa beans, melon seeds, palm kernels, and
sesame seed have also been reported to be contaminated by
aflatoxins occasionally (Pittet 2001).
Ochratoxin A
Ochratoxin A (OTA) is a nephrotoxic and carcinogenic
mycotoxin produced by Asperigillus ochraceus, A
carbonarius, Amelle us, A sclerotium and Penicillium
verrucosum (Benford et al. 2001). Ochratoxin A has been
found in several commodities for example Aish et al. (2004)
noted that OTA was found in wheat, com and oats having
fungal infection and in cheese and meat products of animal
consuming ochatoxin (contaminated grains). Cassava flour,
cereals, fish, peanuts, dried fruits, wine, eggs, milk, coffee,
cocoa beans have been reported to be contaminated with
OTA (Weidenborner 2001).
Mr. Vice-Chancellor, Sir, attention must be paid to
ochratoxins as analyses of human serum samples from several
European countries (IARC 1993; Breithottz-Emmanuelsson
et al. 1994), North Africa (Maaroufi et al. 1996) and Canada
(Scott et al. 1998) showed that blood from healthy humans
frequently contained OTA-thus this could be a sign of
continuous, widespread exposure to OTA.
In view of the importance of mycotoxins, attention must
be given to the reduction of these toxic metabolites before
they enter the food chains of human beings. Mycotoxin
contamination of agricultural products can be prevented by
using the following pre-harvest methods:
(1) Proper field management of agricultural commodities
(2) Use of biological and chemical agents
(3) Good harvest management.
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After harvesting crops, the following methods can however
be used to reduce mycotoxin contamination of agricultural
commodities:
(a) Improved drying methods
(b) Good storage conditions
(c) 'Use of natural and chemical agents
(d) Irradiation (Kabak et al. 2006)
Mr. Vice-Chancellor, Sir, ladies and gentlemen, with respect
to aflatoxins the following methods are useful for reducing
aflatoxin contamination of agricultural commodities:
1. Adequate drying of crops
Early harvesting and adequate drying of crops can help in
reducing aflatoxin contamination. However, in several
developing countries early harvesting, unpredictable
weather, labour constraint, threat of thieves, rodents and
other animals compel farmers to harvest at inappropriate
time (Amyot 1983).
2. Physical separation and processing
Physical separation of apparently contaminated cereals
from bulk samples can be an effective way of reducing
aflatoxin contamination. Thus, unit operations like
sorting, winnowing, washing, crushing and dehulling are
useful in reducing significantly the levels of aflatoxins
and fumonisins in maize and maize products (Fandohan et
al. 2005).
3. Use of ozone
Alencar et al. (2012) reported -that detoxification of
aflatoxins with ozone in peanuts has been reported to be
useful. Prudente and King (2002) even found a 92%
reduction in aflatoxin when contaminated samples of corn
were ozonized.
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In addition to these methods, Mr. Vice-Chancellor, Sir,
we have reported other strategies that can be adopted for
preventing and reducing mycotoxins in agricultural com-
modities particularly in developing countries (Adegoke and
Letuma 2013). For example, for ochratoxins, atmospheres
greater than 30% (30-60% C02) can be used for preventing
ochratoxin A (OTA) production during storage or
transportation of cereals-a technique that can be adopted in
developing countries (Paster et al. 1983). Roasting can also
be used for reducing OTA levels in some agricultural
commodities as van der Stegen et al. (2001) found reductions
of OTA of up to 90% during coffee bean roasting. For
preventing OTA from entering the food chain, the following
post-harvest measures can be adopted particularly in
developing countries:
(1) Regular and accurate moisture content measure-
ments;
(2) Efficient and prompt drying of wet cereal grains for
safe moisture levels (maize, 14%; rice, 13-14%);
(3) Provision of appropriate transport conditions; .
(4) Appropriate storage condition of agricultural com-
modities at all stages with respect to moisture,
temperature control," general maintenance and
effective hygiene within storage facilities for
prevention of pests (Magan and Aldred 2007). -
Mr. Vice-Chancellor, Sir, with respect to fumonisins this
group of mycotoxins are of considerable importance in maize
producing and consuming nations, particularly in Africa as
the mycotoxins have been linked with high incidence of
human esophageal carcinoma in some parts of South Africa
and even in China (IPCS 2000). Therefore, when is realized
that fumonisins have been classified as possible human
carcinogens (IARC 1993), the following strategies (Magan
and Aldred 2007) are possible ways of controlling the group
of mycotoxins:
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1. Pre-harvest measures
(a) Proper selection of maize hybrids, prevention of use
of soft kernel hybrids;
(b) Avoiding high cropping density and late dates for
planting;
(c) Good and balanced fertilization;
(d) Avoiding late harvesting of crops;
(e) Effective control of pests like com borers.
2. Post -harvest measures
(a) Effective cleaning of maize before storage
(b) Minimizing periods between harvesting and drying
(c) Efficient drying of maize to less than 14% moisture
content
(d) Effective hygiene and management of silos
(e) Control of pests in stores/warehouses
Mr. Vice-Chancellor, Sir, distinguished ladies and
gentlemen, it is interesting how nature has built in control
mechanisms for fumonisins because insect damage of maize
has been found to be a good sign of contamination by
fumonisin (Avantaggio et al. 2002). As technological
developments in our country Nigeria become more realizable,
we can be planning now to use solar energy for controlling
mycotoxin contamination of agricul-tural commodities.
Afteralls in Pakistan, solar energy has been reported to be
useful in reducing the incidence of com ear rots, fumonisin
and aflatoxins in the field and stored corns (Ahmad and
Ghaffar 2007). The methods aforementioned for preventing
and reducing mycotoxins before they enter the food chain
must be given adequate attention because as Miller (1996)
observed, 40% ot the productivity lost to diseases in
developing countries has been exacerbated by mycotoxins in
particular aflatoxins.
Food Safety Issues
Mr. Vice-Chancellor, Sir, distinguished ladies and gentlemen,
while it is very important to do everything possible to prevent
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and reduce mycotoxins in the food chain, equally important is
the issue of keeping our food safe. Then, what is food safety?
Food is said to be safe if it will not cause any hazard to the
consumer (Adegoke 2004) and a hazard is a physical,
chemical or biological agent which if consumed can cause
adverse effects. Unsafe food, according to the World Health
Organization, causes many acute and life-long diseases to
various forms of cancer (http://who.int/food safety, accessed
on 20/0312012). It is therefore noteworthy that in order to
have more relevant knowledge on food safety globally, the
World Health Organization in 2007 launched the Foodbome
Disease Burden Epidemiology Reference Group (FERG) and
Mr. Vice-Chancellor sir, distinguished ladies and gentlemen,
my humble self was one of the three Africans chosen by
WHO in 2007 to be a FERG member. The specific mandate
of FERG included inter alia increasing the awareness of
countries of and commitment to the implementation of food
safety standards (http://www.who.int/foodsafety/foodbome
_disease).
Ideally, the philosophy of food safety involves:
(1) Prevention
(2) Intervention and
(3) Response to reduce risks and contaminants in foods
of animal and plant origins within the formal and
informal food sectors
Generally, confidence in the safety and integrity of the food
supply is an important requirement for consumers all over the
world as foodbome disease outbreaks involving agents such
as Escherichia coli, Salmonella spp and chemical con-
taminants give rise to problems with food safety and increase
public anxiety that modem farming systems, food processing
and marketing have not been able to provide adequate
safeguards for public health (FAO/WHO 2003). I will now
proceed to group the major research findings with my
collaborators:
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Group I: Microorganisms: isolation, identification and
control
Group II: Spices and their bioactivities in food systems
Group ill: Food safety
My Contributions to Microorganisms in Food Matrices
Mr. Vice-Chancellor, Sir, it may interest you that my first
contact with microorganisms was in 1968 and it was not until
1980 that the first publication on microorganisms of public
health importance appeared in literature. Akinboade,
Adegoke, Ogunji and Dipeolu (1980) examined some parts of
60 African giant land snails (Achachatina marginata) and we
isolated several microorganisms which were identified as
Escherichia coli; Klebsiella aerogenes, Aeromonas lique-
faciens and Bacillus subtilis (table 1).
Table 1: Bacteria isolated from Giant Snails
No of Snails Bacteria Isolated
15 E coli. K aerogenes
15 A liquefaciens, K aerogenes
9 K aerogenes, St olbus
6 E coli. St albus
3 K aerogenes, Bacillus subtillis
3 A liquefaciens
3 B subtillis
By 2014, Mr. Vice-Chancellor, Sir, ladies and gentlemen,
we had processed and evaluated the quality of snail meat and
found that the use of alum (hydrated potassium aluminum
sulphate) and ginger and a combination thereof followed by
brief boiling and oven-drying (80·'C) gave snail meat with
high microbiological and sensory profiles (Evbayiorvie 2014,
unpublished data).
The usefulness of snail meat to human diet cannot be
overemphasized. Smith and Ojofeitiroi (1995) found that snail
meat is high in protein but low in fat. Elmsilie (1982) even
noted that land snail has more crude protein and less fat than
chicken. Thus, snail meat is a healthy alternative food for
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UNIVERSITY OF IBADAN LIBRARY
mankind particularly with respect to poverty alleviation and
malnutrition.
Mr. Vice-Chancellor, Sir, following our publication on
microbes of public health importance in snails in 1980, the
impetus for academic works thereafter started with my M.Sc
project on characterization of staphylococci from farm
animals in 1981. Characterization of these microorganisms
was done using: coagulase activities and antibiotic
sceptibility patterns, Thus, out of 120 isolates of
staphylococci isolated from clinically healthy and sick goats
from University of Ibadan's Teaching and Research Farm,
field samples from dairy farms in Oyo, Ondo, Ogun, Lagos
and Anambra states, multiple antibiotic resistance was found
among the isolates and three even showed resistance to
methicillin. It is interesting to note that out of the 120 caprine
isolates of staphylococci, 70.8% were identified as
Staphylococcus aureus (Adegoke 1981).
My findings on staphylococci of caprine origin was in
agreement with the findings of Live (1972) who noted that
domestic animals may be a source of staphylococci which are
pathogenic for man. To further differentiate staphylococci of
caprine origin from human strains, Adegoke and Ojo (1981)
used tests for production of beta-haemolysin and fibrinolysin
and we found that of 120 caprine strains of staphylococci
examined, 36 (30.0%) produced beta-haemolysin but no
fibrinolysin, while 20 (16.7%) produced both. Interestingly,
we had sixty-four isolates that produced either beta-
haemolysin or a fibrinolysin alone or produced neither beta-
haemolysin nor fibrinolysin and we grouped them as
"unclassifiable" staphylococci (Adegoke and Ojo 1981).
From these "unclassifiable" staphylococci, I used phenotypic,
chemotaxonomic and genetic methods for the description of a
novel staphylococcal strain - Staphylococcus ovis, ATCC
43624. Interestingly, some of my staphylococcal strains
isolated different sources formed part of the collection used
for the description of Staphylococcus camosus. Furthermore,
the methods used for the characterization of Staphyloccus
ovis ATCC43624, were incorporated into the identification
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UNIVERSITY OF IBADAN LIBRARY
scheme of Devriese, Schleifer and Adegoke (Devriese et al.
1995). The scheme of Devriese, Schleifer and Adegoke is
useful up till now for classifying (mostly of animal origin)
into novobiocin-sensitive species like Staphylococcus hyicus,
Staph. simulans, Staph. haemolyticus and novobiocin-
resistant species like Staph. sciuri, Staph. lentus, Staph.
saprophyticus and Staph. gallinarum. As a follow-up to the
scheme of Devriese, Schleifer and Adegoke, I developed a
scheme to facilitate identification of Staph. lentus,
Staph.sciuri and Staph.gallinarum (Adegoke 1988) and this
scheme of Adegoke continues to be a reference point on
staphylococci.
Mr. Vice-Chancellor, Sir, apart from staphylococci, my
collaborators and I have also worked on other important
microorganisms in food matrices. Adetunji and Adegoke
(2007) screened some strains of lactic acid bacteria for their
ability to produce oecteriocins and we found that
Lactobacillus plantarum and Lactobacillus brevis produced
bacteriocins which inhibited the growth of Listeria
monocytogenes and Escherichia coli 0157:H7. Bacteriocins
are peptides or proteins released extracellularly and they
show bactericidal activities against species to the bacterocin-
producing strain. With respect to lactic acid bacteria, Zottola
et al. (1994) noted that this group of bacteria and their
metabolites play an important role in improving micro-
biological quality and shell life of many fermented food
products and they provide a good example of bio-
preservation. Furthermore, Rodriguez (1996) found that lactic
acid bacteria notably Lactococcus lactis produced lisin, a
bacteriocin which is active against several gram positive
bacteria. Nisin is non-toxic, heat stable, does not contribute to
off-flavours or off-odoursand according to Jay (2000), nisin
has some levels of antimicrobial activities. Nisin is a
generally regarded as safe (GRAS) product and it has been
approved as a food additive (Holzapfel et al. 1995). Adam
and Moss (1995) noted that nisin is a polypeptide containing
34 amino acids and it is heat stable at acid pH. The inhibition
of food pathogens- Listeria monocytogenes and Escherichia
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UNIVERSITY OF IBADAN LIBRARY
coli by bacteriocins produced by lactic acid bacteria isolated
by Adetunji and Adegoke (2007) is similar to the findings of
other worker (Tarelli et al. 1994). Even Buyong et al. (1998)
genetically modified Lactobacillus lactis to produce pediocin
which in turn inhibited the growth of Listeria monocytogenes.
Listeria monocytogenes is a pathogen of man and
animals. In man, people at risk with Listeria monocytogenes
are pregnant women, aged people equal to or more than 65
years of age who have cancer, diabetes, kidney diseases,
acquired immunodeficiency syndrome or who are on
immunosuppressive medications. Infections with L. mono-
cytogenes in pregnant women can lead to premature delivery,
miscarriage and stillbirth. Listeria monocytogenes also causes
abortions in cows and ewes (Adegoke 2004). Mr. Vice-
Chancellor, Sir, if the name Listeria monocytogenes is
dreadful, handling the pathogen is even more dangerous.
However, my collaborator, Professor Brent Skura (University
of British Columbia, Vancouver, Canada) and I did our best
to handle this dangerous foodbome pathogen. We used the
aqueous solution of the spice Aframomum danielli to control
the growth of the pathogen and we found that after a 21-day
growth at 4 c~oC and at 35 :::JC124 hours, we found that the
minimum inhibitory concentra-tion (MIC) of A.danielli for
Listeria monocytogenes was 390 ppm (table 2) that is, at 390
ppm , we did not find any growth of L. monocytogenes while
in the control sample we used we found luxuriant growth of
the pathogen (Adegoke, Fasoyiro and Skura 2000). In their
work with Listeria monocytogenes Pandit and Shelef (19~4)
found that the growth of the pathogen was suppressed at 5~C
r-i
and 35~C when they used 5,000 ppm of rosemary. However,
we found, that the lis~ericidal activities of the spice A. danielli
both at 4-C and 35~C (Adegoke, Fasoyiro and Skura 2000)
were more than those reported for cloves and oregano (Ting
and Deibel 1992) and some Chinese plant extracts (Chung
et al. 1990).
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Table 2: Inhibition of Listeria monocytogenes a LCDC 81861 by
different concentrations of aqueous solution of Aframomum danielli
A. danielli (ppm)
195 + +
390 +c +
780 +
1560 +
3120
6250
12500
25000 b
Control (no spice) + +
a Initial concentration 105cfulrnJ
b No survivors
C When trypticasc soy agar containing 4% NaCI was used, the minimum
inhibitory concentration was also 390 ppm
In addition to the listericidal activities of the spice
Aframomum danielli, we have found that the spice has potent
antimicrobial effects on the foodbome pathogen, Bacillus
cereus and some food spoilage yeasts. Using the aqueous
solution of Adanielli (500 ppm), we did not find any viable
cell of Bacillus cereus after a 4-hour exposure and the
minimum inhibitory concentrations of Adanielli for the
yeasts Candida tropicalis, Hansenula anomala, Torulopsis
candida and Kluveromyces thermotolerans ranged fromlOO to
200 ppm (table 3).
Mr. Vice-Chancellor, distinguished ladies and gentlemen,
it is at this point that I have to present more facts on the
bioactivities and potential applications of the spice Adanielli.
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UNIVERSITY OF IBADAN LIBRARY
Table 3: Minimum Inhibitory Concentration (MICs) and minimum Fungal Concentrations of terpenes for some
food spoilage yeasts and aflatoxigenic moulds
'j'erpenes
c-terpineae (+)-limollCoe c-pinere 1,8-cil1C(]ic
MIC MPC MIC MFC MIC MFC M.le MFC
Yeasts
T. (andiJc 4.9-(1) 9(2} 39(2) 1~}) 78<4) 312(~) n(4) 112(5)
K..fTasil!b ~9(2) J 12(5) !12(5) 311(5) /8(4) Jl2(S) 72(4) 112{S)
K. IhwlIO!olercns "~(4) j 12(~) 39(Z) 1~6()) -18(4) 3121) 1~~) JI2(~)
C. 'I'opko!iJ 15ftJ) 156(3) J12(5) 312(5) 1S6(J) 312(5) 1S6(~) 112{5>
P. JlQJlor/s 3ILt)) 62~(6) 39[1) I~J) -18(4.1 3121)) '/8(4) Jl2(:J}
ll. ll1K1fnIl1a JI2{5) 1250(7) l12(5) 312(5) 156(3) 625(6) ]56(3) 625(6}
Moulds
A.jrrw..i fl1~6) P.'O(?) ~1J{S) ~~~(Ii) NO" NO r.;n ND
A. pcraslticltS 312(5) I12(S} 78(4) 312(5) ND ND I'D ND
• "g..mI; (} -metn of thm: rcplicatiOIU: lhU3 (I) - 4.1± 1.4; (2) - 32.5± 11.3; O} - lll±45_0; (4) - 65± 225; (5) - 2G1)±9Q.l; (G)- 520±180.4;
(n •• II»I ±36().4.
•• NO _ IIOt delemUlled, as I'rmoo5 s:u:lil't shcwsd weak n!!~lionlwith moWds.1l
23
UNIVERSITY OF IBADAN LIBRARY
My Contributions to Uses of Spices
My collaborators and I have been working for more 20 years
on some indigenous spices like Xylopia aethiopica,
Aframonum melegueta, Aframomum danielli, Monodora
myristica, Piper guineense, and Congronema latifolia. When
we added 1% (w/w) of X. aethiopica, A.melegueta, M.
myristica, P. guineense and C. latifolia (non-commercial
spices) to tomato ketchup we prepared in the laboratory, there
were reductions in microbial populations to different levels.
For example, tomato ketchup spiced with M. myristica
remained sterile after incubation at room temperature
(26±2°C) while the control sample had 1.5 x 107 cfu/g
(Adegoke and Sagua 1993).
Mr. Vice-Chancellor, Sir, ladies and gentlemen, of all the
spices we have worked with, we have found that Aframomum
danielli has got useful bioactivities and great unexplored
economic potentials. Aframomum danielli belongs to the
genus Aframomum of the family Zingiberaceae which is
closely related to Ammomum Roxb from tropical Asia (Lock
1985). Aframomum has several species spread over West and
East Africa and even Elletaria cardomomum (L). Mator, the
source of commercial cardamons belongs to the family
Zingiberaceae (Lock 1985). In our studies, the spice A.
danielli on a wet basis with a moisture content of 10.5%,
protein of 8.2% (dry matter basis) and calorific value of
469.7kg/100g has in varying amounts of minerals like
calcium, magnesium, sodium, manganese, phosphorus, zinc
and copper (table 4).
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UNIVERSITY OF IBADAN LIBRARY
Table 4: Nutritional Composition of the Spice A. danielli
B. danielli Spice cardamon" Garlicpowder3
Mineral! Amino
acid (ml100g)
Calcium 70 383 80
Magnesium 110 229 58
Zinc 3.8 7 3
Phosphorous 190 178 417
Sodium 10
Copper 0.8
Manganese 33.5
L-Aspartic acid 0.05
L-Threonine 0.02
L-Serine 0.02
L-Glutamic 0.1
L-Proline 0.02
Glycine 0.03
L-Alanine 0.03
L-Valine 0.03
L-Methionine 0.01
L-Isoleucine 0.02
L-Leucine 0.05
L-Tyrosine 0.02
L-Phenylalanine 0.02
L-Histidine 0.02
L-Lysine 0.02
Ammonium 0.03
chloride
L-Arginine 0.10
Protein=8.2%; calorific value =469.7 kcalll DOg
': from Adegoke and Skura (1994)
Our deep interest in the spice A. danielli arose from our
findings with the broad spectrum antimicrobial profile of the
spice as it inhibited the growth of foodbome pathogens like
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UNIVERSITY OF IBADAN LIBRARY
Salmonella Enteriditis, Pseudomonas fragi, Streptococcus
pyogenes (ATCC 19615); Staphylococcus aureus, (ATCC
25923); Aspergillus flavus (ATCC 36061); Aspergillus
parasiticus (ATCC 34635) and Aspergillus ochraceus
(Adegoke and Skura 1994). Furthermore, Adegoke, Fasoyiro
and Skura (2006) found that the aqueous extract of the spice
A danielli was active against food spoilage yeasts like
Candida tropicalis, Hansenula aromala, Torulopsis candida
and Kluveronyces thermotolerans. The broad spectrum
antimicrobial activities of the spice Aframomum danielli are
interesting and are possibly due to any of the following-
perturbation of membrane permeability consequent to its
expansion and increased fluidity causing the inhibition of
membrane-embedded enzymes (Cox et al. 2000), membrane
disruption (Caccioni et al. 2000), or cell wall perturbation
(Odhar et al. 2002).
On our part, Mr. Vice-Chancellor, Sir, we used nuclear
magnetic resonance (NMR) spectroscopy to confirm the
antimicrobial effect of the components of the spice
Aframomum danielli on some yeasts and we found that u-
terpinene and (+) - limonene caused membrane injury of
Candida tropicalis - a food spoilage yeast (Adegoke,
Iwahashi, Komatsu, Obuchi and Iwahashi 2000) thus we
confirmed the effect of terpenoids on biological membrane of
susceptible organism (Knoblock et al. 1989). Of interest to us
working on the spice Aframomum danielli is the fact that
prior to our publication of 1999 on Adanielli, there was a
paucity of data on the spice in literature but presently, there
are useful publications in literature. Kimbu et al. (1979)
isolated aframodial from A danielli and Odukoya et al.
(1999) reported on the lipoxygenase inhibitors and the seeds
of Aframomum danielli.
Bankole and Somorin (2010) found that Adanielli
aqueous extract was active against some rice moulds like
Aspergillus flavus, A niger, Penicillium citrinum, P.
oxalicum, Fusarium oxysporum and F. proliferatum. Ashaye
et al. (2013) processed roselle juices at 1:1 and 1:2 with or
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UNIVERSITY OF IBADAN LIBRARY
without the spice A. danielli at 15% concentration and stored
the samples for 2 weeks at room temperature. After one week
of storage, Ashaye et al. (2013) found that roselle grape juice
mixed with A. danielli (1 :2) had acceptable nutrient and
sensory qualities and the vitamin C content of samples
examined by the authors were significantly higher (p>O.Ol)
than the control samples used.
Using aqueous solution of Aframomum danielli at 6,8 and
10%, Jatto and Adegoke (2010) found that with cashew juice
nutrient stabilization particularly vitamin C was possible for 2
weeks at room temperature (25°C) during the 2 week-storage
of cashew juice treated with A. danielli, there was reduction
in the sugar content of the juice. Mr. Vice-Chancellor, Sir,
ladies and gentlemen, the sugar-lowering capabilities of the
spice Aframomum danielli is of considerable importance to us
because of the link between sugar' and diabetes. The World
Health Organization (WHO 1999b) defined diabetes mellitus
type 2 (T2D) as a metabolic disorder characterized by
hyperglycemia, insulin resistance and beta-cell dysfunction.
Furthermore, the World Health Organization (WHO 1999b)
noted that diabetes is one of the leading threats to worldwide
public health and a major cause of global death. As we know
presently, two enzymes, a-amylase and a-glucosidase are
very important in the management of diabetes type 2 (T2D).
Inhibition of a-amylase and a-glucosidase which are involved
in the digestion of carbohydrates (McCue et al. 2005; Ali et
al. 2006), prolong overall carbohydrate digestion time
causing a reduction in the rate of glucose absorption and
consequently reduce postprandial plasma glucose rise
(Bhadari et al. 2008). The control of postprandial
hyperglycemia is an important step in the control of diabetes
mellitus and concomitantly reduction of chronic complica-
tions associated with the disease (Ali et al. 2006).
Mr. Vice-Chancellor, Sir, when we added soy milk juice
samples to powdered extract of the spice Aframomum danielli
and determined experimentally the functionality of the spice
in reducing glycaemic loads of treated samples, it is
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UNIVERSITY OF IBADAN LIBRARY
interesting what we found out: while untreated (control)
samples had glycaemic load (GL) of 10.26 (table 5) treated
samples had 6.11 (Dauda and Adegoke 2014a). Our findings
are similar to the reports of Pham et al. (2007) who used the
spice cinnamon. Furthermore, Suryanarayana et al. (2005)
found that curcumin and turmeric were effective against the
development of diabetic complication in rats. There are also
reports in literature that natural antioxidants have been used
for the management of diabetes (Srinivasar 2005; Golbidi et
al. 2011).
Table 5: Glycemic Load of treated Soymilk Juice Samples
Sample Treatment and Glycemic Load of Samples
A.danielli 3g 2g 19
CWPS 7.20 7.09 6.11
R 10.26 10.26 10.26
CWPS: Blend of carrot, water melon, pawpaw and soymilk; R: Untreated samples
We are indeed very happy that the crude extract of the spice
Aframomum danielli could produce low GL values and with
we believe that with the consumption of the spice A. danielli
and other spices, vegetables, legumes and fruits (fig. 4),
management of T2D and its complications (Ramallah et al.
2010) is possible.
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UNIVERSITY OF IBADAN LIBRARY
The Food Guide Pyramid
A Guide to Daily Food Choices
Key ,
C Fat (naturally occurring and added)
a Sugars (added)
These symbols show fat and added sugars in foods.
ThLj' come mostly from the fats, oils, and sweets group.
But foods in other groups-such as cheese or ice cream
from the milk group or french fries from the vegetable
group+can also prlr.idc fat and added sugars,
Fats, Oiis, &Sweets
USE SPARINGLY
Milk, Yogurt,,& Meat, Poultry, Fish,
Cheese Group Dry Beans, Eggs,
2-3 SERVINGS & Nuts Group
2-3 SERVINGS
Fruit Group
2-4 SERVINGS
Bread, Cereal, Rice, &
Pasta Group
6-11 SERVINGS
Fig. 4: The food guide pyramid.
Source: u.s. Department of AgriculturelU.S. Department of Health and Human
Services
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At this juncture it is essential to present 2 basic facts:
Fact 1: glycaemic response is how much and how quickly
glucose enters the blood stream as a result of carbohydrate
consumption. When high glycaemic response- inducing
carbohydrates are consumed, there is an upsurge in glucose
level and when this gets too high/much in the blood stream,
insulin production by the pancreas sets in (insulin is a
hormone charged with removing excess sugar (glucose) from
the blood and it helps to stabilize blood sugar level). When
the body does not use glucose (or energy) it converts to fat
and has to store it - a process called "insulin trap". When this
happens, it leaves the body with the impression that it had got
more energy than it requires and this leads fat conversion
being stopped. Thus, the more we consume insulin-producing
carbohydrates, the more we have "insulin-traps".
Fact 2: when one realizes that a healthy adult's average
normal total blood sugar is around 5 grams which is about 1
teaspoon and when this is compared to a single sip of 300 ml
of soft drink, this amounts to about 40 gram or 8 times that
amount of sugar. It is therefore nice to watch out for insulin-
inducing carbohydrates in our diet.
Mr. Vice-Chancellor, Sir, my collaborators and I are not
only excited because of the effects of the spice Aframomum
danielli on glycaemic load, we are equally happy that using
the powder of the spice, we have observed the liver cells can
be protected. The crude extract of the spice Aframomum
danielli has been found to exert no hepatotoxic effects on test
albino rats, as serum enzyme levels of glutamate oxaloacetate
transaminase (SOOT), glutamate pyruvate transaminase
(SOPT) and alkaline phosphate (ACP) were lowered by
67.0%, 86.3% and 49.7% respectively (table 6) when
compared with control albino rats not fed with A. danielli
powder in their meals (Adegoke, Gbadamosi et al. 2002).
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Table 6: Toxicological Evaluation of Aframomum danielli on Albino Rats
Treatment Enzymes Total body weight (g) Organ weight (g)
-
\ ALP AST ALT Initial After Liver Kidney Heart Lung
starving
Control 98.0±1.()a 69.3:1:5.13 29.7:1:\.53 119:1:1.11 74.l±O.l7 3.72±O.04 0.93!O.OI O.27±O.01 0.80±0.07
100 mg/kg 49.3±5.69 21(}:l:7.0 5,00,00 118.8:1:1.44 74.0±0.l0 3.73±O.O4 O.93±O.02 0.26±O.02 0.83±O.O2
200mg/kg 40.6:1:1.73 22.00.0 1.43±4.04 119.0±0.67 74.1±O.06 17t±O.02 O.87±O.07 018±0.02 0.79±0.01
Values are the means of three replicates; ± values specify standard deviation. Treatments are in the order of low dose at 100 mg/kg
(treatment I) and high dose at 200 mg/kg (Treatment 2); ALP, AST and ALT were measured in international unit per litre (lUlL).
Total protein was measured in g/100ml; Body and organ weights were measured in grams (g); Al.Pealkaline phosphatase, AST
(GOT)=aspartate aminotransaminase (glutamate oxaloacetate), ALT (GPT)=alanine amino transaminase (glutamate pyruvate
transaminase)
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UNIVERSITY OF IB
DAN LIBRARY
The hepato-protective activities of the spice A danielli are
similar to the effects of herbal plants like Tinospora
cordifolia, Aloe Vera and Mangifera indica (Singh et al.
2010; Saleh et al. 2008).
In addition to the hepato-protective capabilities of the
seeds of Aframomum danielli we have noted that antioxidants
produced from Adanielli were more potent than synthetic
ones (Adegoke and Gopalakrishna 1998). According to
Halliwell and Gutteridge (1989) and Halliwell (1990), an
antioxidant is any substance that when present at low
concentrations compared to those of an oxidizable substrate,
significantly delays or prevents oxidation of that substrate.
The antioxidant extracts, my collaborator and I prepared from
the spice A danielli were generally more effective than
butylated hydroxy toluene, u- tocopherol in stabilizing refined
peanut oil (Adegoke and Gopalakrishna 1998). At 200 ppm,
when the antioxidant extracts of A danielli were added to
peanut oil, the antioxidant effectiveness obtained were:
DFADM (87.3%) > ADM (85/3%) > ADEE (83.4%) = tert
butyl hydroquinone (83.4%) on day 20 of storage in an oven
maintained at 65±1°C. This formed the baseline information
of the patent I obtained on natural antioxidants (Adegoke
2005). We have identified the antioxidant components from
the seeds of A danielli as phenolic compounds of trihydroxyl
type with reducing properties (Adegoke and Gopalakrishna,
1998). Using ultraviolet, infrared and proton nuclear
magnetic spectroscopy, we have now confirmed benzo-
quinone as the active component of the antioxidant extract
from the seeds of Aframomum danielli (Fasoyiro, Adegoke
and Idowu 2006).
Mr. Vice-Chancellor, Sir, as soon as we found that the
spice Aframomum danielli has some powerful antioxidative
properties, we proceeded to add the spice to groundnuts and
'akara' in order to stabilize them against oxidation. Thus,
when roasted peanuts (Arachis hypogea) were y;eated with
100, 200, 300 and 400 ppm of A danielli followed by
packaging in high density polyethylene and storage at 30°C,
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UNIVERSITY OF IBADAN LIBRARY
we found that the antioxidant effectiveness of A. danielli for
treated peanut samples were 71.0%,73.0%,80.3% and 92.1%
respectively (table 7). Furthermore, peanut samples treated
respect with 200, 300 and 400 ppm of A. danielli antioxidant
did not show any fungal growth within 21 days of storage
(Adegoke, Falade and Babalola 2004).
Table 7: Fungal Counts of Control and A. danielli Antioxidan t extract
treated Roasted Peanuts
: Sample treatment Stora~e time (days)
;0 , 7 , 14 18
, .~. ~.sted(Co_IE~ __ i 2.3x)§ ~1~.~~_.~~1.~...9..0xlL_. __....;±:}xlo'
Ll1-.(\~;t~A=1Q9p~!1.lxlO' ' 7.1xlO'i.}}~1<C .......1.6xl0' l1xlO'
~!(\~_~~!::?'QQ.P~~}~?N(\~!J8.I0.x.lO'_._~ . _
i!o~;te~3.QOppm. _L~og!.~\Ytl1~~gIO.~:\tI1 ; ::;03!.O\\ilJ ,~OgIO\\<th 7.0xlO'
, Roasted ~400ppm ' No growth ~o gro'lth . No zrowth : No groc,th ~.OxlO'
Means with similar letters are not significantly (p>O.05) different using
Duncan multiple range test. Data are means of 3 replicates, ±SD
The stabilization of peanut samples treated with antioxidant
extract from Aframomum danielli is in agreement with the
findings of Coulter (1988) who noted that traditional phenolic
antioxidants are useful for extending shell life of foods. When
we added antioxidant extract from A. danielli to 'akara' (a
deep fat-fried product from cowpea) at 100, 200, 300 and 500
ppm, we obtained average antioxidant effectiveness of
between 38.28% and 74.72% respectively (fig. 5) when we
used groundnut oil (FaIola, Okoro and Adegoke 2008).
Antioxidant effectiveness was calculated from;
Peroxide value (PI/) of control- PV of test
of control X lOCPV
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UNIVERSITY OF IBADAN LIBRARY
80
10
:i
5i 80
-e
«
'_0SO
~
I:l 40 !·-.. I
,:; i.NTloil~ 1
~w Xl
c
i
~ 20
<{
'0
.- - "m,,,,,,L9Y""9"'I""'of Trea1men-t (-ppm) -
Fig. 5: Antioxidant effectiveness (%) of A. danielli on treated "akara"
balls.
/
Generally for stabilizing mayonnaise against oxidation,
synthetic chemicals are added to the egg-based product.
When we added antioxidant extract of A. danielli at 200 ppm
and compared the treatment with 200 ppm of butylated
hydroxyl anisole (BHA)-a synthetic antioxidant-the ability
to retard lipid oxidation (antioxidant effectiveness) of A.
danielli was more than that of BHA. We have also found that
antioxidant effectiveness of A. danielli is solvent - dependent
as we noted, that on the 60th day of storage of treated
mayonnaise samples, we had antioxidant effectiveness of
83.3%,80.3% and 78.7% when we used diethyl ether, ethanol
and a-hexane respectively (Etti, Adegoke and Etti 2012).
In vitro models have been used to assay acetyl-
cholinestrase inhibitory activity and antioxidant properties of
phenolic extracts from A. danielli (Adefegha and Oboh 2012).
For the determination of the phenolic composition of the seed
extracts of A. danielli, Adefegha and Oboh (2012) used
reversed phase high performance liquid chromatography (RP
- HPLC) and gas chromatography coupled with flame
34
UNIVERSITY OF IBADAN LIBRARY
ionization detector (GC - FID). The authors noted that
Aframomum danielli extracts exhibited acetylcholinestrase
inhibitory activity in a dose-dependent manner (125 - 1000
j.tglml). The seeds of A. danielli were found to have
chlorogenic acid and p-hydroxybenzoic acid in abundance.
The presence of phenolic compounds in A. danielli,
antioxidant property of the spice and inhibitory effects on
acetylcholinestrase were linked by Adefegha and Oboh
(2012) to the protective effect of A. danielli against oxidative
stress in the brain.
Mr. Vice-Chancellor, Sir, ladies and gentlemen, God has
endowed human beings with many beneficial plant foods that
have antioxidants. According to Chao et al. (1991) garlic,
spinach, Brussels sprouts, alfalfa, broccoli and beets have
excellent antioxidant capacities. Interestingly, garlic and the
spice A. danielli belong to the family Zingiberaceae. Good
antioxidant activities have also been associated with grapes
and wine and they are known to reduce the incidence of
cardiovascular diseases (Kinsella et aI. 1993; Yi et al. 1997).
Mr. Vice-Chancellor, attempts to reduce problems
associated with microbial pathogens, browning and lipid
oxidation in foods have centered on the use of synthetic
chemicals (Monsalve - Gonzales et al. 1993; Sofos and Busta
1983; Eckert 1979). With the loss of registration of benlate
(Roberts and Reynold 1994), report on the harmful effects of
sulphiting agents on sensitive consumers particularly
asthmatics (Taylor et aI. 1986) and the adverse reports in
literature on synthetic antioxidants (Adegoke et al. 1998), it is
the right time we considered useful alternatives to synthetic
chemicals particularly in our food matrices.
The spice Aframomum danielli is non-toxic but hepato-
protective (Adegoke et al. 2002) and we have found that the
spice can be used to control browning, microbial growth and
lipid oxidation (Adegoke, Fasoyiro and Skura 2002). The
problems associated with browning and lipid oxidation in the
food industry are enormous. According to McEvily et al.
(1992), the shelf life of maximally processed fruits and
vegetables can be limited by enzymatic browning during
35
UNIVERSITY OF IBADAN LIBRARY
storage. Considering the adverse reports on synthetic
antioxidants (Branen 1975; Ito et al. 1986), we found that
antioxidant extracts from A. danielli are effective in
stabilizing oils against oxidation. When we used the
antioxidant extract from the spice A. danielli and compared it
with rosemary and a-tocopherol in soybean oil at 200 ppm
and 300 ppm respectively, we found that A. danielli
antioxidant extract was as active as rosemary and better than
a-tocopherol (Fasoyiro, Adegoke, Obatolu, Ashaye and
Aroyeun 2001). Adegoke and Gopalakrishna (1998) had
earlier found that antioxidant extract from A. danielli was
more effective than synthetic antioxidants like butylated
hydroxy toluene (BHT) and a-tocopherol in stabilizing refined
peanut oil.
Nutrient Stabilization by A. danielli
Mr. Vice-Chancellor, Sir, one of the heaithiest fruits is tomato
because it is packed with antioxidants like vitamin E, ascorbic
acid, phenolic compounds and carotenoids. Carotenoids are
an interesting group of compounds because the human body
cannot synthesize them and they must be acquired from fruits
and vegetables and once acquired, they provide strong
protection against free radicals. Thus, the need to stabilize the
useful nutrients in tomato. An important aspect of the
bioactivities of the spice Aframomum danielli is its ability to
stabilize nutrients of foods. When tomatoes (freshly
harvested) were treated with 4 to 5% of A. danielli aqueous
solution followed by storage under ambient condition
(26±'25°C), the ascorbic acid level was well maintained.
Furthermore, while progressive reductions were noticed in the
phenolic contents of tomatoes treated with NaHC03 and
untreated (control), samples treated with 5% (w/w) A. danielli
had higher phenolic contents than other samples examined
(Babarinde, Adegoke and Akinoso 2013).
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Table 8: Impact of Afromomum danielli aqueous extract on Ascorbic
Acid (mg lOO/g) of tomato stored at 26±2°C Storage Period
: Treatment Storage period (days)
.0 ; 5 110 : 15
j 1% ; 2:5.17+1.04' ; 10.33+0.58· i 12.50+3.69' ,5.37+0.06"
: 1% 25-.1~-;;i.04· -+-j -20-.S-7-+O--5--+St!-:-1.433+057' ._- 2~7+O.06b
"'~i--.25J7-rl04;;--T 20.67+0580 Il.U 7+0.29' ~5~17+o.W-1
j 4% -----T2"O.50B.50j,-1·ii6 7+O~o·0i- 5j3=O~05;·--I
1-5% ; 25.17+io~--Tio-.17~29b---· 13:33+Q~OOd--· 6~OO:::O:OO£--1
• -. ., _._.._._ ;. .- -. ---J
,~:-~~~~3---lii.i~:i:~~~----~-:~~~~~~:-~::~~~·~~~-·····-j--_._---_._----!
Means with similar letters are not significantly (p>O.05) different using Duncan
multiple range test. Data are means of 3 replicates, ±SD
When Aframomum danielli powder was added to blends of
soyrnilk-based juice, followed by storage for 12 weeks,
vitamin C losses were between 7.62% to 12.75% compared to
vitamin C loss of 38.41% which was found with untreated
(control) samples (Dauda and Adegoke 2014b). Our findings
with A. danielli treated tomatoes have shown that the spice is
capable of preventing the degradation of vitamin C and thus,
A. danielli can be used for the retention of this important
nutrient. Ozkan et al. (2004) noted that ascorbic acid is an
index of nutrients quality of fruits and vegetable and it is very
sensitive to degradation arising from food processing and
storage conditions.
Flavouring and Preservative Profiles of Aframomum
danielli
Mr. Vice-Chancellor, Sir, with my collaborators in Kenya,
when we added very low concentrations of A. danielli as a
flavouring to stirred yoghurt, we found that the organoleptic
properties of the flavoured samples of yoghurt were not
different from those yoghurt samples flavoured with
strawberry and vanilla (Adegoke et al. 2013). We also
identified flavour components like cycloheptane and 3-
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UNIVERSITY OF IBADAN LIBRARY
methylbut-2-enyl (figs. 6, 7) which are known to provide
desirable aroma and taste in yoghurt (Ott et al. 1997; Rubbers
et al. 2004).
100 93
81
67
107
53 .§5 121 147
1313111619162 \0l06I '.2.04..
50 100 150 200 2SO 300 350 400 4SD m/z
Fig. 6: Cycloheptane-flavour component of A. danielli.
79
100
93
5569 95
105
% 109
121
53 161131
51
Fig. 7: 3-methylbut-2-enyl flavour component of A. danielli.
Mr. Vice-Chancellor, Sir, not much is known about probiotic
yoghurt in several parts of the developing world.
Consumption of probiotic yoghurt and indeed probiotic -
containing foods is known to confer benefits like anti
hypertension properties (Lye et al. 2009) reduction of LDL-
cholesterol levels (Sindhu and Khetarpane 2003) and
disruption of pathogenesis of hepatic encephalopathy (Solga
2003).
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UNIVERSITY OF IBADAN LIBRARY
In addition to flavouring probiotic yoghurt with
Aframomum danielli, we have also flavoured bread with the
spice's extracts. We have used alveograph and consistograph
to evaluate the physical properties of dough like water
absorption capacity, tenacity, extensibility, strength of flour
and peak-time of the flavoured bread. We have found that as
the concentration of Adanielli in the dough increased from 0
to 4%, alveograph tenacity increased from 96 to 193 mm
H20, extensibility decreased from 92 to 27mm, gluten
decreased from 12.21 to 1O.56mm, flour strength decreased
from 365 to 255 while consistograph water absorption
capacity increased from 56.8 to 58.9%. Using 2% A danielli
in bread, we found that from the results of sensory evaluation
the spiced bread had colour, texture and uniform crumb grain
similar to those of control bread samples (Adegoke, Awoyele,
Lawal and Olapade 2008). So, Mr. Vice-Chancellor, Sir,
bread may be bread but bread spiced with Adanielli is a
better bread health-wise!
We have also examined the flavouring effects of
Aframomum danielli on biscuits. When we compared A
danielli-flavoured biscuits with biscuits flavoured with 500
ppm vanilla, synthetic antioxidants ( BHTIBHT, 200 ppm),
control (unflavoured) samples and biscuits with 200 ppm
Aframomum danielli, we obtained sensory scores (overall
acceptability) of 4.3, 2.5 and 3.6 respectively. We did not use
any synthetic antioxidant with the biscuit samples spiced.with
A danielli thus, the spice has exhibited potential anti-
oxidati ve and flavouring properties within the storage period
of 10 weeks at 25°C (Afolabi and Adegoke 2014). With
respect to the preservative capabilities of Aframomum
danielli, Mr. Vice-Chancellor, Sir, ladies and gentlemen,
when we added the powder of the spice to maize and
soybeoans and stored them under ambient conditions(26±l CIRH 75±5%), we found that there were no
mouldiness and insect infestation for 15 months. We also
found that after eight weeks of storage, the chemical
compositions of maize and soybeans (moisture content, 10%)
treated with 4.0%, 6.0% and 8.0% of A danielli did not differ
significantly (P=0.05) from those of untreated (control)
samples (Adegoke et al. 2002).
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UNIVERSITY OF IBADAN LIBRARY
When ·Ne prepared 'wara' from fresh cow milk and added
1 - 3% (w/v) of A. danielli followed by storage at 27±2oC for
6 days, we found that lipid oxidation was considerably
retarded and antioxidant effectiveness of A. danielli was more
pronounced at ambient condition (Ashaye, Taiwo and
Adegoke 2006). Our findings with the preservation of 'wara'
using A. danielli were similar to the observations of Aworh
and Egounlety (1984) in their work with the preservation of
West African Soft cheese using chemical treatment-
Daniellin ™
Mr. Vice-Chancellor, Sir, the name Daniellin ™ was given by
me to the patented dietary antioxidant produced from
Aframomum danielli (Adegoke 2005; 2006). Daniellin ™ with
a moisture content of 2.1%, pH 7.0 is a powerful antioxidant
because when it was added to fresh dairy cow milk at 50, 150
and 200 ppm, it gave some interesting levels of antioxidant
effectiveness (table 9).
Table 9: Peroxide values and antioxidant effectiveness of Daniellin™
in dairy milk
Time (h)
DaniellinlM (ppm) o 3 6 9
50 2.4 1.4(30)* 1.0(58.3) 0.8 (75)
150 2 1.2 (40) 0.7 (70.8) 0.6 (83.3)
200 1.8 1.1 (45) 0.5 (79.2) 0.4 (91.7)
Control 2 2 2.4 2.6
*% antioxidant effectiveness: (Peroxide value (pY) of control-PY of test)IPY
of control
Mr. Vice-Chancellor, Sir, we are excited on the potential
application of Daniellin ™ because when we added it to the
raw materials used for the production of 'kunu-zaki'
(Adegoke, Odeyemi, Hussein and Ikheorah 2007), the
concentration of ochratoxin A (OTA) a mycotoxin that can
damage the kidney and also cause cancer (Vrabecheva et al.
2004), was reduced from 50 rng/kg to 1.5 mg/kg when
Daniellin™ was used at l.5%, 2.0% and 2.5% respectively
during processing (table 10).
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UNIVERSITY OF IBADAN LIBRARY
Table 10: Percentage reduction of OTA in kunu-zaki using
DanielIin ™
Sample Ota level (Ilglkg) % Reduction
Untreated kunu-zaki 10
Kunu+0.5% 5 50
Daniellin™
Kunu+l.O% <2.5 75
DanielJin ™
Kunu+1.5% <1.5 100
Daniellin ™
Kunu+2.0% <1.5 100
Daniellin™
Kunu+2.5% <1.5 100
Daniellin ™
Sorghum used for kunu-zaki production had 50 /1g!kg of OTA
Mycotoxins and Aframonum danielli
Mr. Vice-Chancellor, Sir, ladies and gentlemen, our works
did not stop with the patented dietary antioxidant Daniellin ™
from A. danielli rather with our interest in cocoa and cocoa
products we found that the essential oil and aqueous extracts
of the spice also reduced ochratoxin A (OTA) levels in cocoa
products. When we used 0, 500, 1000, 2000, and 3,000 ppm
of the essential oil and 0, 500, 700 and 750 ppm aqueous
extract of A. danielli, we found that OTA was to our surprise
reduced to zero by 2,000 ppm of the essential oil of A.
danielli while the aqueous extract gave OTA reduction-rates
of 5.6 to 80% (Aroyeun and Adegoke, 2007). The importance
of cocoa and cocoa products to our nation's economy before
now and even presently cannot be overemphasized.
Reduction of more than 90% of OTA has also been reported
by Romani et al. ~003) but the authors used a final coffee
temperature of 204 C (dark roast). We have also found that at
a maximum concentration of 60,000ppm, the powder of
Aframomum danielli can be used as a bio- preservative agent
for cocoa powder (Aroyeun et al. 2011).
Using response surface methodology (RSM) with
dependent variables as water activity, aw (0.94 - 0.98), pH
(5-9), temperature, (15-350C) and essential oil of A. danielli
(500-2,500 ppm), we noticed that at water activity of 0.94-
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UNIVERSITY OF IBADAN LIBRARY
0.98, pH 5-7, temperature of 20-250C and essential oil of A.
danielli at 1500 ppm, the growth of Aspergillus flavus (a
mycotoxin-producing mould) and aflatoxin B I production
respectively were controlled (Aroyeun et al. 2013). Thus,
with careful processes of growing, harvesting and storing
cocoa beans, mould growth and mycotoxin formation can be
controlled or reduced (Aroyeun, Ogunbayo and Olaiya 2006).
Hitherto, detoxification methods have been used to reduce
the toxicity of mycotoxins but the issues pertaining to safety
of reaction products and nutritional characteristics of foods so
treated have been of concern (Piva et al. 1995) therefore, we
explored alternative methods like using the essential oils of
some spices to detoxify some mycotoxins. We used
aflatoxigenic and ochratoxigenic moulds to contaminate
cocoa beans and we treated the infected cocoa beans with A.
danielli essential oil at 500, 100, 1500 and 2000 ppm. We
found that after using reverse phase high performance liquid
chromatography, 94.3% reduction efficiency was found
particularly with aflatoxin BI (Aroyeun, Adegoke, Varga and
Teren 2009). We have also used other methods to reduce
effectively the levels of mycotoxins in foods. After washing
13 month-old cassava tubers followed by peeling, grating and
fermentation (3-7 days, 28±2oC) and with the addition of 1%,
0.75% and 0.25% sodium metabisulphite followed by other
relevant unit operations for the production of gari, we found
aflatoxin degradation (table 11) of 66%, 61% and 42.5%
respectively (Adegoke, Babalola and Akanni 1991). Our
using sodium metabisulphite for reducing aflatoxin
contamination in cassava was because when 1% sodium
metabisulphite was used to degrade aflatoxin in combination
with heat (45-650C), degradation levels of aflatoxin B I in
dried figs was reported to be 48-68 % (Altug et al. 1990).
We also have used processing to reduce mycotoxins in
food matrices. During the processing of cassava to obtain
cassava bread, we found that the bread had a final aflatoxin
level of 0.03mg/kg but the initial level of aflatoxin in the raw
cassava was 1.91 mg/kg (Adegoke, Akinnuoye and Akanni
1993).
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Table 11: Degradation of Aflatoxin BI (AFBI) in Gari and Lafun
using some Chemicals
Sample Oari Lafun
Sample code CBCO IB 2B 3B 4B CS 3S 6S 9S
Control sample 348'
Sodium metabisulphite:
-- 1.0 % \31
(66 %)
-- 0.75 % 150
(61 %)
-- O.SO % 225
(42 %)
-- 0.25 % 244
(37 %)
Control sample ISO
Hydrogen peroxide:
-- 3 % 131
(13 %)
-- 6% 113
(25 %)
-- 9% 75.0
(50 %)
*AFB 1 concentration (pgJkg); (): % degradation
Mr. Vice-Chancellor, Sir, we did not stop with cassava bread
because when we produced 'tuwo' a cereal-based snack from
sorghum, we found that heating at 2: lOODCfor 30 and 60
minutes produced aflatoxin reductions of 68% and 80.8%
respectively. During the production of ogi, unit operations
like steeping, fermentation and boiling gave a 100% aflatoxin
reduction (Adegoke, Otumu and Akanni 1994). In the
production of 'soyogi', Ogunsanwo et al. (1989) reported a
51.4% reduction in the aflatoxin level of the cereal-based
product. Elsewhere, steam-cooking and washing of maize
have been found to be responsible for 39% aflatoxin
destruction (Celino and Madamba 1985). Thus, with the
adoption of hazard analysis critical control point (RACCP)
system involving effective handling, processing and storage
of cereal and cereal-based foods, the problems associated
with toxicants in foods (Fenwick et al. 1990) can be reduced.
Essential Oil Components of A. danielli
Mr. Vice-Chancellor, Sir, with my collaborators at the
Central Food Technological Research Institute, Mysore, India
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UNIVERSITY OF IBADAN LIBRARY
we analyzed the essential oil obtained from the seeds of
Aframomum danielli by Gas Chromatography (GC) and GC-
MS and we found that the oil contained 41 constituents of
which 29 were identified for the first time. We also found that
the major constituents of the oil of A. danielli from Nigeria
were 1, 8-cineole (59, 8%), B-pinene (13.2%), a-terpineol
(9.3%) a-pinene (4.3%) and u-terpinyl acetate (3.2%)
(Adegoke, Rao and Shankaracharya 1998). a- terpinyl acetate
is known to improve the flavour quality of cardamom oils
(Guruduth et al. 1996).
When we used (+)- limonene, a-pinene and 1, 8-cineole
(essential oil components of A. daniellii against some food
spoilage yeasts and aflatoxigenic moulds, we found that with
o-terpinene, the mean inhibitory concentrations (MICs) for
some food spoilage yeasts like Torulopsis candida,
Kluveromyces fragilis, Kithermotolerans and Candida
tropicalis were 4.9, 39, 78 and 156 Ilg/ml respectively.
Furthermore, with my collaborators in NIBHT, Tsukuba,
Japan we found that within 60 minutes of exposure of
Candida tropicalis to u-terpinene (312Ilg/ml), the pogulation
of the spoilage yeast (table 12) was reduced from 10 to 103
cells (fig. 8). We also found that the MIC of (+) - limonene
of the spice A. danielli for Aspergillus parasiticus - a
mycotoxigenic mould was 78 Ilg/ml (Adegoke, Iwahashi,
Komatsu, Obuchi and Iwahashi 2000).
We have used u-terpinene of A. danielli in combination
with hydrostatic pressure synergistically. With a pressure of
1,800 kg/ern and 150 mg/ml of u-terpinene at 25°C for 1
hour, we noticed a growth reduction of 3 log cycles with
Saccharomyces cerevisiae (Adegoke et al. 1997). Without
using hydrostatic pressure, we found that S. cerevisiae was
resistant to 300 and 600 Ilg/ml of terpinene respectively (table
13). Thus, the application of low pressure (1800 kg/em') in
the presence of o-terpinene of A. danielli confirmed the
findings of Popper and Knorr (1990) and Papineau et al.
(1991) with respect to pressure on microorganisms being
more effective in the presence of spice extracts.
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Table 12: Minimum inhibitory Concentration (MICs) and Minimum Fungal Concentrations of Terpenes for some
Food Spoilage Yeasts and Aflatoxigenic Moulds
Terpenes
cx-terpi.nene (+)-limoAC:ne c-pinere 1,S-c.ine<J1c
MIC MFC Mle MFC MIC MFC MIC MFC
Yeasts
T. candltkJ 4.9"(1) ~2) 39(2) 156(3) 78\4:1 312(~) 78(4) 312(5)
K. Jrasfllh 39(2) 312(5) 312(5) 312(5) 7&(4:1 312(5) 72(4) 312(5)
K. Ihermololeranr "~(4) 312(~) J9(IJ 1~6(J) '18(4) 112f~) l~rJ 312(')
C. IropicaliJ 156(3) f56(3) 312(5) 312(5) 156(J} 312(5) J56(3) JI2{5)
P.paslorts 312()) 61:>(6) 39(2) 1~6(J) '18(4l 311e) 18(4) 3121')
Ji. lDtOmQ,'a 31:J(S) 1250(7) 112(5) 312(5) 1560:f 625(6) 156(3) 625(6)
Moulds
A.jJtML~ "?.~(') D~O('n llJ('i) 1l?~(f1) Nn·· Nn 1\1) NI)
A. pcrasrtlcllS 312(") JI~(j) 78(4) 312(5) ND ND I\D ND
*J1g.ml; 0 -lTlClin or three replications; thus (1)- 4.1± 1.4; (2) -1!.5:!; 11.3; (J} -IJO±45.0; (4) -65±225; (5J - 2GO±~o.l; (G)- 51O±180.4:
ff) - 1041± )6(1.4.
•••NO _ not detennilU!d,.23 I'rmOlu stu:li •• shewed ", •.•k rl!O£liom with mould •. u
45
UNIVERSITY OF IBADAN LIBRARY
108 rJ-----{l' Control
>;---,~ 312 vg rmt
,•....•..
,~ 107 /~-O-"""....---oE . '.> 1'55 ugtml'''
.•;
'
.;
'-
.:., 106 • • 78 u9/m~E
-""-
-~dI t05~v
~(b lO~
D
.Q
» ~J
0 100 200 300 11'\,1"1,+tV\)
Time tmin)
Fig. 8: Kinetics of inhibition of C. tropicalis by terpinine.
46
UNIVERSITY OF IBADAN LIBRARY
When cocoa powder and cocoa beverage were spiked with
standard ochratoxin A (OTA) solution at 100, 120, 140, 160,
180 and 200 ppb (levels above acceptable European Union
regulatory limit of 2 ppb for cocoa and cocoa products)
followed by treatment with essential oil of A. danielli (0, 500,
1000, 2000 and 3000 ppm) and using standard detection
methods for OTA, Aroyeun and Adegoke (2007) found that
the oil of A. danielli at 2,000 ppm reduced OTA to zero (table
14). Ochratoxin A (OTA) is a very dangerous mycotoxin as it
is nephrotoxic and carcinogenic (Vrabcheva et al. 2004) and
the mycotoxin has been reported in cocoa powder in Ivory
Coast, Guinea, Nigeria and Cameroon at levels of up to 4.4
mglkg which are higher than the European Union regulatory
level (Bonhevi 2004).
Table 13: Combination effects of Hydrostatic Pressure (1800 kg/cur')
and Monoterpenes on Survival of S. cerevisiae
S. cerevisiae (log cfu/ml.)"
Terpene (ltg/ml) Pressure No pressure
-(+)-limonene
o 6.8 8.3
220 5.9 8.7
440 • 5.6 8.0
2,200 3.9 6.3
o-terpinene
o 7.0 9.0
37 6.4 9.0
75 4.1 9.0
150 2.5 8.6
a Mean of three viable counts
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Table 14: Effectiveness of A. danielli Spice on OTA reduction in
Cocoa Powder
Spike Levels
(ppb) Essentials oils (ppm)
5000 %(RE) 1000 %(RE) 2000 3000
100 30 70 10 90 nd nd
120 40 66.7 10 91.7 nd nd
140 40 71.1 10 92.9 nd nd
160 50 68.8 10 93.8 nd nd
180 40 77.8 10 94.4 nd nd
200 50 75 10 95 nd nd
RE: reduction efficiency; nd: not detected
Flower, Leaf and Stem of Aframomum danielli
Mr. Vice-Chancellor, Sir, after we found that the seeds of the
spice Aframomum danielli possess antioxidative properties
that are better than synthetic antioxidants like butylated
hydroxyl anisole (Adegoke and Gopalakrishna 1998), we
have now found that the flower, leaf, stem and root of the
spice also possess potent bioactivities. Enzymatic and non-
enzymatic mechanisms are known to be responsible for lipid
oxidation in foods and according to Kanner et al. (1987),
singlet oxygen which can be generated by the interaction of
light, photosensitizers and molecular oxygen can initiate lipid
oxidation by reacting with linoleic acid-containing foods.
Furthermore, polysaturated fatty acids like linoleic, linolenic
and arachidonic acids can be oxygenated by lipoxygenases
and these enzymes have been associated with oxidative
damage to foods during storage. In our work with 15-
lipoxygenase (15-LO), we found that both the leaf and flower
fractions of Aframomum danielli at 750 Jlg/ml gave 87% and
77% inhibition of 15-LO respectively confirming the
potentials of the spice in stabilizing foods against oxidative
damage during storage. Furthermore, we have found that
extracts from the flower, leaf, root and stem of A. danielli
inhibited the growths of foodbome pathogens like
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UNIVERSITY OF IBADAN LIBRARY
Staphylococcus aureus, Escherichia coli, Salmonella
Enteriditis and Aspergillus flavus (Afolabi, Adegoke and
Mathooko 2011).
When we used 1-1, diphenyl-2-picrylhydrazyl (DPPH)
for antioxidant determination, we found that at 1000 ppm, the
flower and leaf of Aframomum danielli possess considerable
antioxidant activities as the flower gave 80.55% and the leaf
67.18% (Adegoke, Afolabi, Fasoyiro, Babarinde, Ntakatsane
and Skura 2013).
Mohdaly et al. (2011) noted that DPPH is a stable organic
-free radical having an absorption band at 517 nm and it is
usually used as a reagent to evaluate free radical - scavenging
activity of antioxidants.
Table 15: Inhibition of 15-lipoxygenase (15-LO) Enzyme by Flower,
Leaf, Stem and Root Fractions from A. danielli
Enzyme inhition acitivity % of sample tractions
Sample 250/LglmI 500/LglmI 750/LglmI
FFl 25.II±l.ll 33.11±O.16 40.55±1.12
FFo 2l.79± 1.09 29. 12±1.l0 47.36±1.26
FF3 17.11±1.l8 48.l1±2.16 52.15±1.19
FF4 63.76±2.17 76.12±2.51 82.33±2.26
FF5 75.11±3.42 79.11±3.11 87.11±1.l3
LFI 44.10±1.6l 45.12±1.l7 47.88±2.29
LFo 37.35±1.51 51.11±1.01 55.34±2.21
LF3 53.13±1.49 53.22±2.00 60.11±1.78
LF4 61.35±2.11 77.11±3.52 82.51±2.62
FL5 62.55±3.12 70.05±2.99 77.30±2.51
RFl 45.l9±2.10 44.17±1.76 46.55±1.79
nr= 42.11±3.42 46.12±3.11 51.16±2.11
SFl 37.35±101 45.13±2.81 43.26±O.70
SP 38.11±1.82 39.23±1.76 40.11±O.30
± -standard deviation, FF-flower fractions, LF-Leaf fractions, RF-Stem Fraction,
BF- Stem fraction
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UNIVERSITY OF IBADAN LIBRARY
Mr. Vice-Chancellor, Sir, we have found that the leaf and
flower extracts of the spice Aframomum danielli can prevent
browning of food products. When apple mashes were
exposed to 1000 ppm of flower extract of Adanielli for 3
hours, we noticed that control samples produced 100%
browning, ascorbic acid (antibrowning agent) and samples
treated with A danielli flower extract gave 34% and 32%
browning effects respectively (Adegoke et al. 2013). Saper
and Miller (1992) have associated the browning effect of
ascorbic acid to its ability to reduce quinones to hydro-
phenols. We have thus associated the antibrowning effect of
the flower of A danielli to the antioxidant effectiveness of the
spice and its reducing power which facilitate its ability to
donate electrons.
Food Safety: My Contributions
Historically, it is only in the last 200 years that concepts
involving foodbome germs, antiseptics and refrigeration
became popular. Safety of foods is not only important to man,
for example, while conIine, a poison from the leaves of the
plant hemlock, (Conium maculatum) is very poisonous to
man, it is however unaffected by the bird called skylark
(Alanda arvensis). Thus, some plants that are eaten by
animals are very toxic to humans (Shaw 2013). Mr. Vice-
Chancellor, Sir, we must thank God for giving us cells with
internal food safety mechanisms which enable us to eat
several plants- however cassava must be fermented to reduce
or eliminate cyanide toxicity.
When one considers the pioneering roles of the US
National Aeronautical Space Agency (NASA) in Hazard
Analysis. Critical Control Point (HACCP) system, the
significance of food safety from the standpoint of astronauts'
safety will be understood. For space travels, NASA generally
sourced foods from reliable producers and the foods are
cooked properly under ultra-hygienic conditions in a way to
prevent post-contamination. This is how we came about the
multi-faceted system called HACCP which is useful for
addressing issues of pathogens, chemical contaminants,
natural toxicants, additive safety and allergens (Shaw 2013).
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Mr. Vice-Chancellor, Sir, what then is food safety? Food
is said to be safe if it will not cause any hazard to the
consumer (Adegoke 2004). According to the World Health
Organization (WHO), unsafe food causes many acute and
life-long diseases ranging from diarrhoeal diseases to various
forms of cancer (lhttp:who.int/foodsafety).
Food safety can be well understood from the standpoints
of food preservation and foodbome diseases. That is,
unpreserved food is likely to get spoilt or damaged. Foods
can be preserved generally by:
(1) addition of some specific inhibitory compounds like
organic acids, sulphur dioxide and other food-grade
chemicals that are safe for human consumption.
(2) removal of water as with lyophilization, freeze-
drying or use of spray dryers; decreasing water
availability by the addition of salt or sugar
(3) pasteurization and use of high temperature
(4) refrigeration, freezing - use of low temperatures
(5) use of ionizing (gamma rays) and non-ionizing (UV)
radiation-irradiation
(6) addition of substances like bacteriocins to foods to
control food borne pathogens
(7) avoidance of microbial contamination-physical
filtration (removal of oxygen)
Mr. Vice-Chancellor, Sir, microorganisms causing foodborne
diseases are not limited to developing countries or to children
(Tauxe et a1. 2010). In the United States of America (USA)
alone, foodbome diseases have been known to result in 76
million diseases, 325,000 hospitalizations and 5,000 deaths
each year according to the estimates provided by Mead et al.
(1999). On a worldwide basis, and from the standpoint of
food safety, the following are very important disease-causing
microorganisms: Salmonella enterica, Escherichia coli
0517:H7, Clostridium botulinum, Campylobacter coli,
Norwalk virus and hepatitis A, Listeria monocytogenes and
Yersinia enterolitica.
In recognition of the global health importance of
foodbome diseases and in order to promote economic growth
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UNIVERSITY OF IBADAN LIBRARY
and development, the World Health Organization (WHO)
commissioned the Foodbome Disease Burden Epidemiology
Reference Group (FERG) to undertake the systematic reviews
of some chemicals and toxins like cyanide in cassava,
aflatoxins, foodbome pathogens and peanut allergens (Hird et
al. 2009). In line with the works of FERG and based on 10
food safety performance indicators like pesticide use, total
diet studies, foodbome illness rates, national food dietary
consumption studies for risk assessment, risk management
(national food safety response capacity, food recalls, food
traceability and radionuclides standards) and risk
communication (food allergies and public trust), Canada and
Ireland were adjudged to be the top two countries in food
safety performance in the world. Other countries that
followed Canada and Ireland were France, the UK, Norway
and USA (wwwfoodsafetytech.com-accessed on 16/12/2014).
Mr. Vice-Chancellor, Sir, ladies and gentlemen, J could not
find the name of any African country listed among food
safety performance ranking.
The "food safety box" (fig. 9) can however facilitate
localization of food borne problems, suggest solutions along
the dimensions of the pathogen, food vehicle of transmission
and level of food processing (Tauxe et al. 2010).
Farm
Factory
Parasites
Viruses
Kitchon Bacteria
Animal Produce Seafood
foods
Fig. 9: Food safety box in which problems and solutions can be localized,
along with the dimensions of pathogen, food vehicle of transmission
and level of processing.
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Mr. Vice-Chancellor, Sir, it is hard to believe that Nigeria
was not listed in the food safety perforrnance ranking when
the country has the following legislature on food safety:
(1) Public Health Law (1917) referred to as Public
Health Ordinances Cap 164 of 1958
(2) Standard Organization of Nigeria Decree 56 of 1971
(3) Food and Drugs Decree No 35 of 1974.
As at 2015, it is again difficult to believe that Nigeria has no
policy on food safety when other developing countries like
Uganda, Lesotho and Bangladesh have functional National
Policies on Food Security/Food Safety backed up by
appropriate implementing agencies. That Uganda has a Policy
on Food Safety made it possible for the country to be the
ONLY African country to have obtained financial and human
resources from the World Health Organization (WHO) on
Country Burden of Disease Pilot Study. I can say this with all
sense of truth and responsibility as a member of Foodbome
Disease Burden Epidemiology Reference Group (FERG) of
the World Health Organization (WHO).
With my experience as a member of the World Health
Organization's FERG, the critical control points (CCPs) for
the processing of some street foods consumed in Nigeria have
been established. For example we have found that the CGPs
for 'akara' are cowpea, water, onion, salt, unit operations like
dehulling and wet milling (Adegoke, Egunjobi, Agbola,
Olatuberu and Moy 2008). We have also found that the CCPs
during the processing of soy-cheese are washing, filtering,
boiling, straining and frying (Fasoyiro, Obatolu, Ashaye,
Adegoke and Farinde 2010). Adhering to these CCPs during
the processing of the afore-mentioned street foods can reduce
the occurrences of food borne infections or illnesses. Mr.
Vice-Chancellor, it is very interesting that my contribution to
food safety was the maiden paper published in 1980 wherein
we found that of 60 giant snails we examined, 54 of the snails
were contaminated with organisms like Escherichia coli a
pathogen of public health importance (Akinboade, Adegoke,
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Ogunji and Dipeolu 1980). Mr. Vice-chancellor, Sir, several
foods we consume in Nigeria come from the informal food
processing sector. Foodborne diseases do however occur
within the formal and informal food sectors with the latter
having more risks or hazards. A case in point is the disease
outbreaks in the European Union (EU) in 2011. Over 4,000
cases of Escherichia coli 0104: H4 infections with 900 cases
of haemolytic ureamic syndrome (RUS) and 53 deaths
occurred in Germany and some EU countries as a result of
contaminated fenugreek sprouts imported from Egypt
(http://www.nature.com. assessed on 21/093/2012). While no
one is hoping for such outbreaks to be traced to our
agricultural products in Nigeria, one cannot but ponder on
what could have happened if such magnitude of outbreaks in
EU in 2011 were to occur in a developing country like ours.
In order to highlight the importance of food safety to the
generality of Nigerians particularly with regards to
agricultural commodities coming from the informal food
sector, my collaborators and I made concerted moves for
legislation on food safety in Nigeria. With a non-
governmental organization (NGO) in 2010, I led the team that
presented at the National Assembly, Abuja, "A bill* or an Act
to Establish the Nigeria Food Safety Service Commission
charged with the responsibility for among other Things,
Preventing of, and Fighting Against Food and Waterborne
Diseases: and for Related Matters".
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Extraordinary National
Assembly
Journal
No. 20 Ahuja - 12th May, 2010 Yo!. 7
CONTENT
INDEX TO LEGlSLA TlVE INSTRUMENTS
Bilf No. Long Tide Page
Hll.333 A Bill for an Act to Establish the Federal Capital Territory Directorate of Road
Traffic Services and for Other Matters Related Therewith.. C 1293 - 1314
HD.366 A Bill for all Act to Amend the Federal Road Safety Commission (Establishment)
Act. No. 22. 2007 in Order to Increase the Number of Regulations Made Pursuant
10 ue Act, and for Other Mailers Connected C1315 - 1316
un. 376 A Bill for an Act to Amerd the National Centre for Women Development (Establishment)
Act. Cap N15. Laws of the Federation, 2004 to Enhance the Punctions of we
Centre and Re name the Centre after Dr Maryam Babangida. and for Other
Matters Incidemal .. .. .. .. ..' .. C 1317 - 1318
HE. 399 A Hill for an Act [0 Provide Remuneration of Former Presidents, Heads of Federal
Legislativ Houses and Chief Justices of me Federation (and Other Ancillary
Maners) C 1319 - 1322
nn. 403 A Bill for an Act to Amend the Personal Income Tax Act, Cap. P8 LFN 2004 and for
Maners Connected Therewith .. C 1323 - 1333
H8.404 A Bill for an Act to Amend the Customs. Excise Tariff. etc.(Consolidation) Act,
Cap. C49 LFN 2004 and for Maners Connected Therewith C 1335
HB.405 A Bill for an Act TOAmend tbe National Sugar Development Council Act, Cap. N78
LPN 2004 and for Mailers Connected Therewith C 1337
us. 406 A Bill for an Act to Amend the Ccnstinnion ofthe Federal Republic of Nigeria Cap.
C23 Laws of the Federation of Nigerta 2004 to Make Provisions (or Food Security.
Right 10 Food and for Matters Connected Therewith C 1339 - 1340
/' H8.407 A Bill for an Act [0 Establish the Nigeria Food Safety Service Commission Charged
with the Responsibility for among Other Things Preventing of. and Fighting Against
Food and wneetcrn Disease in Nigeria; aod fur Related Maners C 1341 -1356
HE. 408 A Bill for an Act 10 Establish the National Poverty Alleviation Commission Charged
with the Responsibility for Formulating and Implementing Policies for the Purpose
of Minimizing Poverty aod Enhancing the Social Welf-Bemg of the Nigerian
Cilizen; and for Related Marrers C 1357 ·1369
Printed and Published by the National Assembly Press, Abuja, Nigeria
NASSP 20152010/800
Subscribers who wish to obtain the JO/JfDa/after Ist Ianuary should apply to the Clerk, National Assembly,
Abuja for amended Subscriptions.
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*Bm Number lIB 407 (2010). National Assembly Journal
7 (20), C1341-C1356
Mr. Vice-Chancellor, Sir, the Bill which was sponsored by
Honourables Mayor Cd., Eze, Daniel Reyeseju, Godfrey Ali
Gaiya and George E. Daika passed through the first and
second readings at the National Assembly (House of
Representatives) but unfortunately the Bill could not scale
through the final reading. Thus, there is no National Policy on
Food Safety as at 2015.
Mr. Vice-Chancellor, Sir, the National Food Safety Bill
when invariably passed will encompass the following:
(1) Collaboration with relevant agencies to ensure food
safety standards
(2) Set food standards from production to consumption
in order to protect the health of food consumers and
ensure fair practices in food trade.
(3) Ensure healthy food markets
(4) Ensure food handlers, food vendors food traders,
food processors and food service centres in Nigeria
adopt and follow HACCP and HARP (hazard
analysis risk preventive) systems.
At this juncture, with or without a National Food Policy, and
should we still want to continue with the present Single
Agency System or choose Multiple Agency Food Control
System (based on multiple agencies' responsible for food
control) or Integrated System-a sy-stem based on a national
integrated approach (FAOIWHO 2003), we must know that
all these systems are dependent on changing global factors
(fig. 10) like:
(1) Increasing volume of international trade;
(2) Expanding international and regional bodies which
can result into some legal obligations;
(3) Increasing complexity of food types and geogra-
phical sources;
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(4) Intensification and industrialization of agriculture
and animal production;
(5) Increasing travels and tourism;
(6) Changing food handling patterns;
(7) Changing dietary patterns and food preparation
preferences;
(8) New food processing methods;
(9) Increasing resistance of bacteria to antibiotics;
(10) Changing human/animal interactions with potential
for disease transmission (WHO 2006).
Fig. to: Factors driving changes in food safety systems.
Conclusions and Recommendations
From 1968 when I had any initial contact with pathogenic
microorganisms up till now, I can confirm that these small
living cells can be subdued or controlled and with my
collaborators and me, we have provided a platform for
controlling the survival of some foodborne pathogens. We
have produced and identified essential oil compounds in the
spice Aframomum danielli and we have found that these
bioactive compounds can penetrate the cell walls of some
pathogens, disrupt and damage their cell walls and make the
pathogens useless/inacti ve.
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• We have identified a plant product that has bioactive
components that can protect the liver and kidney
against damage by mycotoxigenic moulds.
• We have used the components of Aframomum danielli
in a plant- derived food preservation technology to
keep maize and soybeans for 15 months without
spoilage and loss of nutrients.
• We have provided a solid platform on which to build a
National Policy on Food Safety.
Before we start the move to obtain a National Policy on Food
Safety, the following are useful recommendations:
1. We URGENTLY need sustainable education in food
safety at all levels (fig. 11)
Fig. 11: Yam contaminated with a dangerous mould.
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2. We cannot continue to handle meat and foods prone to
microbial contamination as we are presently doing
(fig. 12)
Fig. 12: Faulty meat handling practices.
3. We cannot continue to produce street foods without eare
of the environment (fig. 13)
Fig. 13: An unhealthy food market environment.
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4. We have to start the process of building healthy markets
all over our country, Nigeria (fig. 14)
Fig. 14: Unhealthy markets in one of the towns in Nigeria.
Building healthy or safe food markets is a process but it
has to start now as part of ensuring a National Policy on
Food Safety.
5. We need to establish a center of excellence for food
research in Nigeria-National Food Research Institute,
that will be charged with early warning systems and
control protocols for foodborne diseases or outbreaks,
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food surveillance-particularly for the informal food
sector, healthy markets and abattoir settings, food safety
education, risk assessment and risk communication.
6. To avert food borne illnesses/outbreaks in the near future,
we need to study sincerely and carefully the statement of
the Director-General of the World Health Organization
(WHO), Dr. Margaret Chan, when she said inter alia.
"governments need to give food safety just as much
attention as they devote to the quality and safety of
pharmaceutical products, not everyone needs medicine
every day but all people needfood each and every day".
In the light of this statement, I ask:
(1) Shall we continue to winnow groundnuts with air
from the mouth?
(2) Shall we continue to watch tea vendor/seller
'cool' his hot tea with "cold air" from his
mouth?
(3) Shall we continue to consume fruits and
vegetables without first washing them?
(4) Shall we continue to buy those meat and dried
fish hawked around our markets or streets?
(5) Shall we continue to take stale/expired loaves of
bread that have been carefully scrubbed with
foam?
(6) Shall we continue to take loaves of bread with no
expiry date, place of production?
(7) Shall we continue to compete for space with
stray animals, heaps of refuse and waste
materials in our markets?
Once we say no to all these, we have started to take the
statement of the Director-General of the World Health
Organization seriously and we are indirectly and directly
urging governments at all levels in Nigeria to do something
concrete with respect to food safety as we do not want to have
any food safety challenges because we have not forgotten
issues relating to the last episode of Ebola virus outbreaks in
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Nigeria and some West African countries. We must note that
Ebola virus is one of the numerous microorganisms that can
cause diseases of great proportions.
Acknowledgements
My utmost for the Highest, all the days of my life as my
sufficiency is from the Shepherd and Bishop of my soul. I
thank you most sincerely my God and Redeemer.
• My late parents - Mr. Daniel Adegoke and Mrs.
Adeyela Adegoke (nee Adegbie), how I wish you were
all here today to witness this occasion. I am eternally
grateful to you my parents for passing onto me during
your life times a legacy of sound education,
truthfulness, fruitfulness, integrity, humility and fear of
God.
• I am grateful to my aunt, late Mrs. Juliana Akinmurele
for all the financial support you gave me.
• My teachers at Saint Anne's Primary School, Oke-
Agunla, Ondo and Gboluji Grammar School, lle-Oluji
- I am grateful.
• My lecturers at the University of Ibadan, my sincere
appreciations. I am particularly grateful to late
Emeritus Professor Matthew Olapade Ojo because I
benefitted immensely from his unparalleled humility,
assiduousness, academic excellence, moral uprightness
and benevolence. He was there to say with sincerity
'Niran'!
• My students at both undergraduate and postgraduate
levels were wonderful, cooperative and intelligent, I
thank you all. I am particularly grateful to the "corps of
post-docs" I was privileged to supervise: Professor
X.F. Etoa, Doctors C. Fayokun, E. Igbian (late), E.A.
Akande, S.B. Fasoyiro, B. Daramola, V.O. Adetunji,
M.a. Afolabi, C.N. Jaiyeola, x.o. Dauda, G.O.
Babarinde, B.F. Ogunbanwo and U.1. Ibanga.
• I thank my local and international collaborators:
Professors E.O. Farombi; O.A. Itiola; J.O. Moody; A.I.
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Adetosoye; O.A. Akinboade; Grace Gbotosho and S.O.
Idowu; Dr. Luc Devriese (Belgium); Professor K.H.
Schleifer (Germany); Professor J. Fleurette (France),
Dr. M. Wullenweber (Germany), Dr. M.a. Moss
(U.K.), Professor M.R. Adams (U.K), Professor Brent
J. Skura (Canada), Professor Hitoshi Iwahashi (Japan),
Dr. K. Komatsu (Japan), Dr. B. Lokesh (India), Dr.
A.G. Gopalakrishna (India), Dr. V. Prakash (India),
Dr. L.J.M. Rao (India), Professor Timo K. Korhonen
(Finland), Dr. B. Westlund (Finland), Dr.Gerry Moy
(Switzerland) Dr. Claudia Stein (Denmark) and Dr.
Femi Akanni (USA).
• My research outputs and the generous fellowships,
scholarships and travel grants I received came from
God. My profound and sincere thanks to:
- The World Health Organization, Geneva,
Switzerland
Food and Agriculture Organization, Rome,
Italy
ABOS, Bruxelles, Belgium
DAAD,Bonn, Germany
ANSTIIMITI, Tokyo, Japan
United Nations University, Tokyo, Japan
Government of France
CIDNNSER, Ottawa, Canada
British Council, UK.
British National Society for Microbiology, UK.
University of Ibadan (Senate Research and
McArthur grants)
NRC, South Africa
• I am very grateful to the present and past
administrations of the University of Ibadan for giving
me an appointment that served as a platform for
utilizing the aforementioned awards.
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ITY OF IBADAN LIBRARY
• My special thanks go to the following who at one point
in my life's journey made some indelible impressions:
Professor I.F. Adewole, Vice-Chancellor, University of
Ibadan; Professor AO. Olorunda, Professor O.
Bamiro, former Vice-Chancellor, University of Ibadan;
Professors O.c. Aworh and J.O. Akingbala, Dr.
Rahman Akinoso, Dr. Ayo Ogunjuyigbe, Rosaline
Okparanta, S.A Akintola, Senator Professor Sola
Adeyeye, Dr. Muyiwa Ogunji (USA), Mr. Femi
Labeodan, Clara Akinsete, Mr. Julius Famoriyo, Mr.
and Mrs. Jide Ogunjinmi, Pastor Lanre Olowu;
Professor Tayo Olaleye (Canada), Pastor Gboyega
Oyinloye .
• I thank immensely Dr. George Adoko, Puleng Letuma,
Anna Molahloe, Mateboho Motsoane and Professors
Williams Odenya and A.O. Asita, National University
of Lesotho, Roma, Kingdom of Lesotho.
• Debo and Jibola Ajayi (Dubai) and Engineer Wale
Agbaje, I appreciate your support.
• To my wonderful brother, Engineer Pastor Fisayo
Adegoke, words are inadequate to express my thanks
to you and your family members.
• My Dean, Faculty of Technology Professor E.A Ajav,
• other professors, and all other members of staff,
teaching and non-teaching, in the Faculty of
Technology, University of Ibadan, I thank you all.
• To members of staff in the Department of Food
Technology, teaching and non-teaching, I say thanks
for your love and support.
• To our loving and caring children Oluwaseun,
Oluwasesan, Oluwaseyi, Iyanuoluwa Elijah and
Mosunmoluwa Lapaz, I am grateful to God for giving
you as wonderful and precious gifts to us. You are
sources of joy and inspiration to us all and by the grace
of God you will continue to excel on all sides of life in
Jesus name, amen.
• To my grandchildren Paul Erioluwa, Oluwasemilore,
Blessing Oluwademilade, Elizabeth, Gabriel and the
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ones on their way to join you, divine success and
fruitfulness will be yours in Jesus name, amen.
• To you my wife, Mrs. Comfort Ade~oke, you have
confirmed in my life what Proverbs 18 - says "He who
finds a wife finds a good thing and obtains favour from
the Lord". Since you came into my life it has been
unlimited favours and very good things. You are
blessed forever and thanks for our children for whom
you laboured day and night. The good Lord will
continue to honour, bless and protect you all day in
Jesus name, amen.
Again, my utmost to the Highest, my Redeemer,
my Lord and God, I am appreciative of your peace,
travel mercies and for sustaining my life all day long.
To you be praises, adoration and thanksgiving-but for
you my Redeemer ...
• My Vice-Chancellor, Sir, distinguished ladies and
gentlemen, it is at this point that I say thanks for your
attendance and rapt attention and may the good Lord
prosper your ways, give you good health and blessings
•beyond your expectations in Jesus name, amen ..
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~,
BIOD"'ATAOF
PROFESSOR GABRIEL OLANIRAN ADEGOKE
Gabriel Olaniran Adegoke was born in Ondo, Ondo State on
22nd November, 1949 to late Mr. Daniel Adegoke and late
Mrs. Adeyela Adegoke (Nee Adegbie). He attended Saint
Anne's Primary School, Ondo and Gboluji Grammar School,
Ile-Oluji and passed out in Division 1. Between 1968 and
1984, he attended the School of Medical Laboratory Sciences,
.University College Hospital Ibadan, British Columbia
Institute of Technology, Vancouver, Canada and the
University of Ibadan. He obtained his Ph.D. degree
(Veterinary Microbiology) in 1984 from the University of
Ibadan. He was appointed as Lecturer I in the Department of
Food Technology in 1987, promoted to the grade of Senior
Lecturer on October 1, 1991, Reader in 1996 and to the grade
of full Professor on October 1, 1999.
Professor Adegoke has 108 papers in international
journals with high impact factors and he is the author of 2
books and 6 chapters in books. He is the Editor-in-Chief of a
US-based journal, Current Research in Bacteriology. He is
the Regional Editor of 5 international journals and he is an
online reviewer for over 15 journals. Professor Adegoke is a
Fellow of the United Nations University, Tokyo and the
Nigerian Institute of Medical Laboratory Sciences. He is a
member of the Nigerian Institute of Food Science and
Technology and Institute of Public Analysts of Nigeria.
Professor Adegoke was twice the Sub-Dean
(Postgraduate) in the Faculty of Technology 1998-2000;
twice Hall Master, Mellanby Hall, U.I. (2006-2011); Director,
Equipment Maintenance Centre, U.l. (2006-2008); Head,
Department of Food Technology (2007-2011) and he has
served on the Senate Curriculum Committee and the
Pioneering Committee on Multidisciplinary Research
Laboratory, U.l. Professor Adegoke has successfully
supervised 13 Ph.D. students and 4 others are currently at
advanced stages in their Ph.D. research works. Professor
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Adegoke was a Visiting Professor at the University of
Zululand, South Africa in ·2006 and Jomo Kenyatta
University of Agriculture and Technology, Kenya in 2010.
Professor Adegoke served as a Member, Nigeria's Codex
Technical Committee and was appointed Consultant Food
Safety and Chairman, Committee for the Review of Nigeria's
Food Safety Policy, Federal Ministry of Health, in 2010. He
was Nigeria's Representative, African Codex Experts
Technical Codex Committee on Hygiene (CCFA) at the
meeting held in Nairobi, Kenya in November, 2010. He was
invited to chair the Joint FAO/WHO Expert Meeting on
Benefits and Risks on the Use of Chlorine - containing
Disinfectants in Food Products and Food Processing, Ann
Arbor, USA in 2008.
Professor Adegoke was invited as a Consultant by the
World Health Organization (WHO) in 1996, 1999, 2002 and
2007 on issues relating to Healthy Food Market, acrylamide
and food safety (Foodborne Disease Burden Epidemiology
Reference Group, FERG) respectively. He was on the WHO's
Mission that' introduced Hazard Analysis Critical Control
Point (HACCP) system to Nigeria in 1996. He has been a
consultant on Food Safety with the Food and Agriculture
Organization (FAO) from 2006 to date.
Professor Adegoke was a recipient of University of
Ibadan's Senate research grants; scholarship awards for
undergraduate and postgraduate studies by the Federal
Government of Nigeria. He has received several international
fellowships, travel grants and scholarships for example,
ABOS, Belgium; DAAD, Germany; United Nations
University Fellowship, Japan; Finnish Academia, Finland;
CIDAINSERC, Canada and British Council, UK. Professor
Adegoke is happily married to Mrs. Comfort Adegoke and
they are blessed with the gifts of five children and grand-
children.
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NATIONAL ANTHEM
Arise, 0 compatriots
Nigeria's call obey
To serve our fatherland
With love and strength and faith
The labour of our heroes' past
Shall never be in vain
To serve with heart and might
One nation bound in freedom
Peace and unity
o God of creation
Direct our noble cause
Guide thou our leaders right
Help our youths the truth to know
In love and honesty to grow
And living just and true
Great lofty heights attain
To build a nation where peace
And justice shall reign
UNIVERSITY OF IBADAN ANTHEM
Unibadan, Fountainhead
Of true learning, deep and sound
Soothing spring for all who thirst
Bounds of knowledge to advance
Pledge to serve our cherished goals!
Self-reliance, unity
That our nation may with pride
Help to build a world that is truly free
Unibadan, first and best
Raise true minds for a noble cause
Social justice, equal chance
Greatness won with honest toil
Guide our people this to know
Wisdom's best to service turned
Help enshrine the right to learn
For a mind that knows is a mind that's free
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